Early last year I stocked up my pantry with all kinds of things I don’t usually buy. “Those things” would be a few canned vegetables! Since it wasn’t clear how this whole pandemic thing would work out, I thought better safe than sorry, especially as I had never experienced anything like this before in my life. I’ve started to look through these cans in order to use them up. Since there were several cans of corn kernels I decided to make these corn cakes. Fresh in-season corn would be best, but the canned corn worked really well in this recipe. I’ve been making these pancakes for many, many years, really ever since coming across the recipe in Molly Katzen’s Vegetable Heaven. She’s one of the Moosewood cooks. I pretty much followed the recipe, except that I doubled all the veggies for us. So if you want fewer vegetables in the corn cakes just use half of the amounts listed down below. Personally I always like to sneak in extra veggies because they’re good and good-for-you! The leftover pancakes re-heat really nicely in the oven. Just spray a little cooking spray onto a baking sheet and pop them in the oven (375°) for about ten minutes. They came out fluffy and slightly crisp which I like. I don’t have a microwave any longer, but my guess would be that that might make them soft and soggy.
Now that fresh corn is in season I’ll definitely make them again!
Savory Corn Cakes
- a little butter or cooking spray
- 1/2 to 3/4 of a cup of finely minced bell peppers
- 2 to 3 cups corn kernels (I used 2 – 14oz. cans, rinsed and drained well)
- 1/2 to 3/4 of a cup of thinly sliced scallions
- 1/2 cup of cornmeal
- 1/2 cup of white flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup buttermilk
Melt a little butter in a heavy sauté pan over medium high heat.
Add the bell pepper and corn kernels and sauté them for about 10 minutes.
Take the pan off the heat and add the scallions.
Combine well and let the veggies cool off.
In a medium size bowl stir together the flour, cornmeal,
baking powder, baking soda and salt.
Next whisk together the eggs and buttermilk in a small bowl.
Add the liquid mixture to the flour and stir to just barely combine.
Now add in the veggies and fold them into the batter.
Don’t over-mix this batter!
Heat a cast-iron griddle or heavy frying pan over medium high heat.
When hot add a little butter or a spritz of cooking spray.
Use about a 1/4 cup of batter per pancake.
Cook them until they’re almost dry on top.
Flip the corn cakes over with a spatula and cook for a couple of minutes longer
or until they’re cooked through.
These corn cakes were delicious alongside a salad and black beans with mangos.