Prep Time 5 minutes Cook Time 10-15 minutes
Corn cakes are delicious as an appetizer or a light lunch with a side salad. Make these for your next brunch and prepare to hand over the recipe.
by Christina Stanley-Salerno
What you'll need
- 3/4 cup flour
- 1/2 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup corn
- 1 egg
- 3/4 cup milk
- 2 scallions, finely chopped
- Cooking spray
- 1/2 cup sour cream
Helpful Tip:
Pancakes are ready to turn when edges appear dry and bubbles start to form. For a sweeter cake, leave out the scallions and add 2 tablespoons of sugar.
How to make it
- Place flour, cornmeal, baking powder, salt, pepper, corn, egg and milk into a blender. Blend until smooth, about 1 minute. Add in scallions but do not blend again.
- Spray a large skillet with cooking spray and place over medium heat. Use a 1/4 cup-measuring cup to portion out the batter and cook cakes until golden brown on each side, about 1 minute per side. Serve with sour cream.
