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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Try these corn cakes as a summertime vegetarian main course, served with a salad-or make them smaller, for an appetizer. Ingredients:
1 large egg |
1 cup milk |
3/4 cup medium-grind cornmeal, preferably stone-ground |
1/2 cup flour |
1/2 teaspoon kosher salt |
2 teaspoons baking powder |
1 teaspoon chopped fresh marjoram leaves |
3 green onions, chopped, plus sliced onions for garnish |
1 jalapeño chile, seeded and chopped |
2 cups fresh corn kernels |
1/4 cup vegetable oil |
sour cream or greek yogurt |
Directions:
1. Whisk egg and milk together in a medium bowl. Add cornmeal, flour, salt, baking powder, and marjoram, stirring to combine. Fold in chopped onions, jalapeño, and corn.
2. Heat 2 tbsp. oil in a large nonstick frying pan over medium heat. Scoop 1/4-cup portions of batter into pan. Cook, turning once, until puffed and browned, about 6 minutes total. Repeat with remaining batter, adding more oil between batches. Serve with sour cream and sliced onions.
3. *Buy in a well-stocked grocery store or natural-food store.
4. Note: Nutritional analysis is per 2-cake serving.
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