Monday, June 15, 2009

Corn Cakes

1 pouch (6.5 oz.) cornbread mix
1 1/2 cups corn
1 large egg
1/2 cup milk
cooking oil

Combine cornbread mix, corn, egg and milk until well blended. Let stand 5 minutes. Heat oil in a ban and drop heaping Tablespoons of batter into the hot oil. Cook 1 to 1 1/2 minutes on each side flattening with a spatula after turning. Makes about 18 corn cakes.

Changes - Try using 1 cup of chopped broccoli instead of corn. Maybe even add 1/2 cup shredded cheese to the batter before frying. These can be served as the bread of the meal.

2 comments:

redkathy said...

Hi Martha. I'd add some diced fresh jalapenos, to spice 'em up. My family loves spicy food! I'm going to try to make them this weekend. I'll let you know how they turn out. Thanks for sharing.

redkathy said...

Hi Martha. I'd add some diced fresh jalapenos, to spice 'em up. My family loves spicy food! I'm going to try to make them this weekend. I'll let you know how they turn out. Thanks for sharing.