Browsing through some recent issues of Cooking Light for
the pretty pictures recipe inspiration, I came across these “Silver Dollar Corn Cakes.” As I do love my pancakes, I was intrigued by this more savory variant. Turns out that we had bought corn and green onions in our last shopping and so had almost all the ingredients on hand.
The corn cakes turned out really well, acting not as a side but as the main event for our dinner, complementing chard and green beans. F thought they were great — even with ketchup! I could also imagine them being good with a dollop or two of sour cream. These are basically cornbread in pancake form, so they’d be great alongside any meaty main. We actually enjoyed the leftovers with fried eggs for Saturday brunch. I made most of my corn cakes bigger than silver dollar-sized, in part because that shortened the cooking time, but the little ones are so cute that I might do them all small next time.
- One Year Ago: Kyiv, Ukraine
- Two Years Ago: Tomato, Avocado, & Roasted Carrot Salad with Fresh Croutons (just made this last weekend for a BBQ — so good)
- Three Years Ago: Berlin
- Four Years Ago: Ukrainian National Anthem
Corn Cakes with Fresh Corn & Green Onions (adapted from Cooking Light Aug 2014; serves 3-5)
- 1 cup cornmeal
- 1/2 cup plain flour
- 1 tsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 – 1.25 cups buttermilk
- 2 eggs
- 3 cups fresh corn kernels (from 3 cobs)
- 4 green onions, minced
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk and eggs.
- Stir the dry mixture into the wet mixture, then stir in the corn kernels and green onions.
- Heat a nonstick pan over medium heat. Add dollops or ladlefuls of batter to the pan and cook about 2 minutes per side.