Kale, Corn and Onion Skillet Cakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Cait Johnson's Cooking Like a Goddess . These are amazingly yummy and nutritious as well. I make a full batch on the weekend and keep the leftovers in the fridge or freezer. Then I pop a few in the toaster oven or microwave to warm for breakfast or lunch at work. Everyone who tries them asks me for the recipe. Ingredients:
2 tablespoons olive oil |
1 cup onion, diced |
1 cup all-purpose flour |
1 cup fine yellow cornmeal |
1 teaspoon salt (to taste) |
2 cups frozen corn, thawed |
2 cups finely chopped firmly packed fresh kale (i usually use twice as much) |
2 large eggs |
2 tablespoons olive oil |
2 cups nonfat milk |
Directions:
1. In a large non-stick skillet, heat 1-2 Tblsp olive oil. Add the onion and saute until golden.
2. In a large bowl, mix the flour, cornmeal, salt, corn and kale.
3. In a medium bowl, beat lightly the eggs, 2 Tblsp of melted butter or olive oil and milk to combine.
4. Pour wet ingredients into dry and mix briefly.
5. Add sauteed onion to the batter, mix again.
6. Heat pan again (leaving any remaining oil) and drop 1/4 cup of batter per cake into hot skillet. Add more oil as needed to keep cakes from sticking.
7. Cook cakes until they begin to bubble (about 3-5 minutes), then flip and cook until the other side is golden.
8. Serve warm.
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