Corn Cakes


Yesterday, I came home from the library with a plethora of new cookbooks to salivate over. Our teenage niece was staying the night so we had to come up with something that she could help prepare and that she would eat. The solution: Get her involved in the planning. I let her go through a couple of cookbooks after telling her the basic items I had in mind. We had a chicken already defrosted and she chose to have it roasted. Easy enough. We butterflied it, buttered the skin and used Herbs de Provence. All suprising choices from a thirteen year old.

Next, we had to come up with a couple of side dishes. She had already picked orzo pilaf. She went through the cookbooks and came up with an idea for corn cakes. I had been to the farmer's market on friday and picked up a couple of ears of corn, green onions and zucchini. She wasn't sure about the zucchini as she claimed to have never tried it. We decided to plow ahead and the results were delicious! She loved these corn cakes. Mike made a cocktail sauce and we also tried them with sour cream. Both worked out beautifully. Hope you enjoy them.


Corn Cakes

yields about a dozen or more cakes

2 ears of corn, shuck the corn from the ears,about 1 cup
2 green onions, sliced thinly
1/2 cup zucchini, diced fine
1 T. roasted red pepper, diced fine
2 eggs, beaten
10 Ritz type crackers, smashed
3/4 C. skim milk
1 C. Flour, all purpose
1 T. baking powder
1 T. dill
salt and pepper to taste.


In a medium bowl, combine all ingredients. You want the consistancy to be like a pancake batter so make adjustments to liquid vs. dry ingredients if neccessary. Heat some oil in a skillet (we used a combination of olive oil and vegetable oil). Fry in pan until they are a golden brown. Place on a plate with a paper towel on it to absorb any excess oil. Can be reheated in a low oven if there are any leftover.
Note: If your corn is not very sweet, you can add 1 T. of sugar. Posted by Picasa

Comments

Foodycat said…
I can see a plan coming together - corncakes and ceviche!
Lyvvie said…
Hello! I was looking around for nice lunchbox recipes and I think these will be brilliant. Thanks so much. I'll need to rework the recipe into vegan (My daughter has food allergies to dairy and eggs) but should be easy. I look forward to sharing.
Lynne J. said…
Hey Jen! *waving*

Found your blog from The FoodieBlogroll. Welcome!

Your corn cakes look goooooood!!! I'm sure they are delish and something I would totally enjoy.
Shelly said…
wow, I have never had corncakes before. Our Zucchini will be ready in another 2 weeks in our garden so I want to try out your recipe!

Welcome to the foodie blog roll.
Jen said…
Oh my gosh!!! I woke up,signed onto the computer and there are comments. I can't believe it! This is awesome. Thanks for the comments and the warm welcomes to the blogroll.
A_and_N said…
Hey, this is a cake....without the bake! Hence easier for us ;) Looks nice! Thanks for the recipe.
Sophie said…
I'm Sophie, Key Ingredient's Chief Blogger. We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

Sophie
http://blog.keyingredient.com/
cookinpanda said…
Mmm these corn cakes sound delicious! I'm sure your niece genuinely enjoyed selecting the dishes.
renae du jour said…
I've been wanting to try corn cakes for a while. Your version looks great. Yum.

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