I recently went to a tapas bar that served corn cakes with sausage and a spicy arugula salad.  This was my attempt to recreate this.  Like the dish I tried in the restaurant, I added some sweet corn to this by cutting the corn off one ear of raw corn and adding 3/4 of that to the batter and reserving the rest as a garnish; I definitely recommend adding that for a little extra sweetness and crunch.  I served this with asiago spinach chicken sausage.  Be careful to keep the heat under the griddle a little lower than you would use for pancakes because these will cook faster and you'll be stuck with uncooked dough in the middle.
Source: Food Network (Robin Miller)
  • Cooking spray
  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 3/4 cup stone ground yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 tablespoon honey
  • 1/4 cup canola or vegetable oil
  • 1 large egg or 2 large egg whites
Coat a large griddle with cooking spray and preheat to medium-high.

In large bowl, combine flour, sugar, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center.

In small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended.

Pour 1/4 cup batter onto griddle for each corn cake. Cook 2 minutes per side, until puffed up, golden brown and cooked through.

Leave a Reply.