Corn cakes make a great side dish. Have them with a salad, or as a snack. They’re also fun to have for breakfast, or lunch.
- In the bowl of a food processor fitted with a chopping blade add the corn and half of the milk. Pulse to rough chop. Then add the rest of the milk, eggs, egg yolks, and melted butter. Pulse to mix in. In a mixing bowl combine the flour, cornmeal, baking powder, kosher salt and scallions. Fold the corn mixture into the flour mixture. Heat a little oil in a non-stick fry pan. Add a tablespoon or so of mix and cook for 30-45 seconds on each side or until cooked through and nicely browned. Repeat cooking 2-3 corn cakes at a time.
So glad I found this recipe. I was listening last week and made a mental note to search for it. It took a bit to find meandering down long trail through WNPR’s subset, but finally found it! Yum! Can’t wait to make them…