So we’re trying to eat a little healthier. I think we do a pretty good job, but both my husband and I feel like we need to cut out more animal products. Now we aren’t going vegetarian or vegan but we’ve definitely tried to eat a more plant based diet and just really try and eat meat sparingly.
I’ve made these a couple of times so far and these are filling and my kids eat the cakes. I love a good avocado salsa…mmm mmm mmm. Enjoy some summer cakes!
Adapted from “Sara Foster’s Southern Kitchen”
Makes about 12 large cakes; serves 6 to 8
- 3 EARS CORN, SHUCKED (I used frozen corn)
- 1 CUP ALL-PURPOSE FLOUR
- 1/2 CUP CORNMEAL (IF YOU CAN ONLY FIND CORNMEAL MIX, SKIP THE BAKING POWDER.)
- 1/4 CUP DICED RED ONION
- 1/4 CUP THINLY SLICED FRESH BASIL
- 1 TEASPOON BAKING POWDER
- 1/2 TEASPOON BAKING SODA
- SEA SALT AND FRESHLY GROUND BLACK PEPPER
- 2 LARGE EGGS, LIGHTLY BEATEN
- 2 TABLESPOONS WELL-SHAKEN BUTTERMILK
- 2 TABLESPOONS UNSALTED BUTTER, MELTED
- CANOLA OIL, FOR FRYING
- CHOPPED TOMATO AND AVOCADO SALSA (RECIPE FOLLOWS)
- Preheat oven to 200 degrees F. Line a baking sheet with a brown paper bag.
- Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release the juices into the bowl.
- Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels.
- Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.
- Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
- Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.
- One heaping tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown.
- Drain on the lined baking sheet, and place in the oven to keep warm while cooking the remaining corn cakes. Serve warm topped with a heap of Chopped Tomato and Avocado Salsa.
Chopped Tomato and Avocado Salsa
Makes about 2 cups
- 1 LARGE TOMATO, CORED AND CHOPPED
- 1 SCALLION, TRIMMED AND MINCED
- 1/2 JALAPENO PEPPER, CORED, SEEDED AND DICED (I omitted this)
- 1 TABLESPOON CHOPPED FRESH BASIL
- 1 TABLESPOON CHOPPED FRESH CILANTRO
- 1 GARLIC CLOVE, MINCED
- JUICE OF 1/2 LIME
- 1 1/2 TEASPOONS EXTRA-VIRGIN OLIVE OIL
- 1 1/2 TEASPOONS WHITE WINE VINEGAR
- SEA SALT AND FRESHLY GROUND PEPPER
- 1 AVOCADO, PEELED, PITTED AND DICED
- Place all of the ingredients (except the avocado) in a bowl, and stir to mix. Refrigerate in an airtight container until ready to serve, for up to 2 days.
- Just before serving, add the avocado, and mix gently.