Monday, November 5, 2007

Super Sides Me

Because I love to blog, I'm trying all the new recipes I can so that I can write about them. This has included looking up new and interesting side dishes. Last night I picked out this recipe as an accompaniment to the Brunswick Stew. This was a neat twist on your ordinary cornbread recipe and though it dirtied a lot of dishes for the amount of food it produced, I had so much fun making it. I don't normally prepare anything that falls into the baking category, so the fact that I was making pancakes out of fresh vegetables was really exciting to me. If you make these, watch the pan carefully because they go from perfectly done to burnt in a matter of seconds. I almost considered halving the recipe since it said it produced 16 cakes, but don't be fooled. I only got 8 cakes out of them and they were pretty small so figure two to a person.

Fresh Corn Cakes


Dress up these cakes with salsa and sour cream and serve as an appetizer. They're also delicious as a side dish, simply smeared with butter. Prep and Cook Time: 30 minutes.


Ingredients

1 cup fresh corn kernels (about 2 ears)
1/4 cup chopped green onions
4 tablespoons vegetable oil, divided
2 large eggs, separated
1/4 cup flour
1/4 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. In a blender or food processor, pulse corn and green onions until chopped but not smooth. Transfer to a large bowl and stir in 2 tbsp. oil and the egg yolks.

2. In another large bowl, combine flour, cornmeal, salt, and pepper. Add to corn mixture and mix thoroughly but gently.

3. In a large clean bowl, whisk or beat egg whites until soft peaks form. Fold into corn mixture.

4. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Working in batches, drop large spoonfuls of the corn mixture into pan (do not spread or flatten). Cook until edges begin to set and undersides are browned, about 2 minutes. Flip and cook until cakes are browned and cooked through. Cook remaining batter the same way, adding oil as necessary. Serve hot.

Note: Nutritional analysis is per cake.

Yield

Makes 16 cakes

Nutritional Information

CALORIES 63(60% from fat); FAT 4.2g (sat 0.6g); PROTEIN 1.5g; CHOLESTEROL 0.0mg; SODIUM 0.0mg; FIBER 0.0g; CARBOHYDRATE 0.0g

Lynn Lloyd, Santa Cruz, CA , Sunset, AUGUST 2007

6 comments:

Camille said...

I need to catch up with you! I'll post a new spaghetti sauce that I tried last night. It was delicious and made plenty of leftover sauce for a future "quicky".

Cindy said...

I look forward to reading about it!

Kristy said...

I love that you include photos of all your entries. For the ones that you don't already have stock photos for, you should take your own photos of your magnificent creations to post!

Lena said...

I officially have to go buy my first thing of cornbreadflour and try this one.

Any kid friendly recipes out there oh-you-two-without-kidlets?

Cindy said...

Kid friendly? Actually I saw one today that you might be interested in for French Toast Squares on MyRecipes.com that was pretty kid friendly. Hopefully I will get around to making it soon and can review it for you. It would make a fun Saturday morning Brunch.

All my recipes, however, are Dog Friendly. But of course they are much easier to please. If I drop a piece of celery on the kitchen floor, Cordy thinks she's won the jackpot!

Camille said...

I'm trying these tonight for when Rian comes over for dinner. Can't wait!