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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