Sunday, May 15, 2005

Mini Corn Cakes with Scallions

Mini Corn Cakes with Scallions (Adapted from Everyday Food)

1/4 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
10 ounces corn kernels, thawed if frozen
1/3 cup milk
1 large egg
1 tablespoon granulated sugar
2 scallions, whites minced and greens thinly sliced, divided
sour cream

Preheat oven to 400 degrees.

In a small bowl, whisk together flour, cornmeal, salt, baking powder, black pepper and cayenne pepper.

In a large bowl, stir together corn, milk, egg, sugar and the whites of the scallions until well combined. Add flour mixture and stir until combined.

Evenly divide the mixture between the wells of 12 12-cup miniature muffin tins lightly coated with cooking spray (about 1 tablespoon of the batter per well). Place into the oven and bake until the centers are just set, about 8 to 12 minutes. Remove and use a thin knife to loosen corn cakes from the pan - add small dollops of sour cream on each one and top with the leftover scallion greens to serve.

Makes 24 miniature corn cakes.

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