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Corn Cakes

Chris Prosperi
Chris Prosperi

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.

 

Corn Cakes
Votes: 2
Rating: 4
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Rate this recipe!
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Recipe from Chris Prosperi of Metro Bis restaurant in Simsbury, Conn.
  • CourseAppetizer, lunch, Side Dish
  • CuisineAmerican
Corn Cakes
Votes: 2
Rating: 4
You:
Rate this recipe!
Print Recipe
Recipe from Chris Prosperi of Metro Bis restaurant in Simsbury, Conn.
  • CourseAppetizer, lunch, Side Dish
  • CuisineAmerican
Ingredients
  • 1½ cups corn kernels fresh or frozen (if fresh, cut from three ears of corn)
  • 1/2 cup milk
  • 2 eggs
  • 2 egg yolks
  • 4 tablespoons butter melted
  • 2/3 cup cornmeal
  • 2/3 cup flour
  • 1/8 teaspoon baking powder
  • 1½ teaspoons kosher salt
  • 1/4 cup scallions chopped
  • 1 tablespoon oil for cooking
Servings:
Instructions
  1. 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.

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