While corn is often dismissed as a nutrient-poor food, it’s actually rich in antioxidants. To make sure the cornmeal you buy is whole grain, avoid any labeled “degeminated” and look for the words “whole corn.”
Jump to RecipeInstructions :
1: Heat the corn in a medium saucepan over medium heat. When warm, stir in ½ cup of the cornmeal. Whisk in the water, then the oil, then the egg.
2: In a bowl, mix the remaining ½ cup cornmeal with the flour and baking powder. Stir in the wet ingredients until just combined.
3: Heat a griddle or skillet over medium heat. Brush lightly with oil. Working in batches, drop the batter in generous ¼-cup portions onto the hot griddle. Cook, turning once, for 5 minutes, or until golden brown on both sides. Serve with your preferred topping.
Sweet or Savory Corn Cakes
While corn is often dismissed as a nutrient-poor food, it’s actually rich in antioxidants. To make sure the cornmeal you buy is whole grain, avoid any labeled “degeminated” and look for the words “whole corn.”
Ingredients
- 1 can 14.75 ounces creamed corn
- 1 cup yellow cornmeal
- ½ cup water
- 2 tablespoons extra-virgin olive oil plus extra for brushing the griddle
- 1 large egg
- ½ cup all-purpose flour
- 1½ teaspoons baking powder
Instructions
- Heat the corn in a medium saucepan over medium heat. When warm, stir in ½ cup of the cornmeal. Whisk in the water, then the oil, then the egg.
- In a bowl, mix the remaining ½ cup cornmeal with the flour and baking powder. Stir in the wet ingredients until just combined.
- Heat a griddle or skillet over medium heat. Brush lightly with oil. Working in batches, drop the batter in generous ¼-cup portions onto the hot griddle. Cook, turning once, for 5 minutes, or until golden brown on both sides. Serve with your preferred topping.