Tuesday, August 27, 2013

Jeri Minter's Herbed Corn Cakes

Gosh I just love these recipes our members have sent to us! This one sounds fabulous and I plan on making them tonight. 

I cup all purpose flour

1 teaspoon baking powder

1 teaspoon salt

2/3 cup milk

1 egg

1 Tablespoon vegetable oil

1 cup fresh corn kernels (or frozen)

½ cup grated Monterey jack or sharp cheddar cheese

1/3 cup minced shallots or scallions

2 Tablespoons minced fresh parsley

2-3 dashes hot pepper sauce

Generous pinch of Cayenne pepper

Freshly ground pepper to taste

3 slices cooked bacon, crumbled (optional)

 

Sift flour, baking powder and salt into large bowl.  Whisk milk, egg and oil in another bowl to blend.  Add liquid ingredients to dry.  Combine with whisk or fork just until batter forms.  Stir in remainder of ingredients.  Heat bacon grease (or vegetable oil) in skillet and drop heaping tablespoons of batter in batches.  Flatten with spatula.  Cook until golden brown on both sides (about 2 minutes each side), adding more bacon grease or oil as needed.  Remove from skillet and drain on paper towels.

 

These  can be served hot or at room temperature.  They freeze beautifully (wrap individually in waxed paper so they don’t stick) and can be taken out of the freezer and heated in microwave.  You can Double the recipe for freezing.  Each recipe makes about 15 cakes depending on size.  Serving size is 2 per person and they make a great side for a grilled chicken breast or pork chop.

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