Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Monday, August 22, 2016

Corn Cakes

We have a ton of corn that I needed to use. I also had some masa which I bought for another recipe and needed to use it. So, Corn Cakes seemed like a good idea. They were.

Masa is not cornmeal, but corn flour. If you cannot find it at the grocery store, try a Hispanic food store. Masa can be used to make tamales and tortillas. And delicious Corn Cakes.

Serve these alone topped with sour cream or with salsa.  They are also good as a side for chili or topped with eggs at breakfast.

Servings: 8-12 cakes
Time:  Prep: 10 minutes, Cooking:  6 minutes per batch
Hardware:  Measuring cups and spoons, a large mixing bowl, 2 large bowls, cutting board and knives, a hand mixer, a wooden spoon, a whisk, a non-stick skillet, a spatula, a plate

  • 1 ½ cups masa- corn flour
  • 1 ½ teaspoon baking powder
  • ¾ teaspoon salt
  • cayenne pepper to taste
  • 3 tablespoons softened butter + more for the pan
  • 1 cup whole milk
  • 2 tablespoons brown sugar
  • 2 cups whole corn
  • 1 green onion
  • 3 large eggs
  1.  Whisk together the masa, baking powder, salt and cayenne pepper in the mixing bowl.
  2. Separate the eggs. Put the whites in one bowl and the yolks in the other. Place the whites in the fridge  until you need them.
  3. Slice the green onion as thin as possible. Mix the onion, butter, milk, sugar, and corn together with the yolks. Wash the beaters and dry them.
  4. With very clean beaters, beat the egg whites until they form soft peaks.
  5. Mix the corn mixture into the dry ingredients. Then carefully fold in the egg whites.
  6. Heat enough butter to cover the bottom of the skillet over medium heat. Spoon the batter into the hot skillet spaced about 2 inches apart. I use a ¼ cup measuring cup so they will all be the same size. You may want to press them down slightly.
  7. Cook the corn cakes until they are golden brown and bubbles begin to form around the edges, this will take about 2-3 minutes. Flip the corn cakes and brown on the other side, this will take about a minute or so. You can keep the corn cakes warm in the oven on the lowest setting while you finish cooking the rest.
  8. Serve warm.

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