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)
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.
- 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
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.
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