Corn Cakes With Walnuts and Sage |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Rachael Ray's Get Togethers. This would be great with ham or pork roast. Ingredients:
1/4 cup butter |
1 1/2 cups water |
1 cup cornmeal |
2 eggs |
1/2 cup sugar |
1/2 cup milk |
1 teaspoon salt |
1 cup all-purpose flour |
2 tablespoons fresh sage, slivered |
2 ounces walnuts |
honey, for serving |
Directions:
1. Heat a nonstick skillet over moderate heat. In a small saucepan, metl butter and transfer to a small mixing bowl. (I would do this in the microwave).
2. Wipe out pan and return to heat with 1 1/2 cups water. Bring water to a boil.
3. Add cornmeal to large mixing bowl and scald it with the boiling water; stir to combine.
4. Beat eggs, sugar and milk with melted butter and stir this mixture into the cornmeal.
5. Sprinkle a little salt into the bowl. Pour flour into a sifter. Sift flour into corn cake mix.
6. Add sage to butter and stir to combine.
7. Grease a griddle pan. Place small ladles of corn cake batter onto grill; make cakes 3 inches wide and allow a bit of space between them in the pan.
8. Drop a few walnut buts into wet batter as the cakes begin to cook. Cook cakes 2-3 minutes on each side, until golden brown.
9. Serve with butter and honey.
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