Golden Corn Cakes
Prep Time: 30 minutes
Meal Notes: This dish makes a lovely, light breakfast, lunch, or dinner for two. If you’re feeding more people, it’s an easy recipe to double. For a bigger meal, consider pairing these corn cakes with Roasted Tomato Soup or Slow Cooker Beef Chili.
Source: The One Pan, Two Plates cookbook
1 bunch fresh basil
2 cups corn kernels (fresh from the cob or frozen - either way works!)
1/4 cup cornmeal
3 Tablespoon flour
1/4 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup whole fat plain Greek yogurt
1 Tablespoon olive oil
3 slices of bacon*
1 Tablespoon lemon juice
1 bunch spinach
Prep: Slice the scallion and basil. Dice the jalapeno. Chop the spinach. Fry bacon in a skillet. When crispy, remove the bacon slices to a paper towel-lined plate, keeping the skillet and bacon grease on the stove. Crumple the bacon into small pieces.
Make batter: In a medium bowl, combine the scallion, jalapeno, basil, corn kernels, cornmeal, flour, cumin, salt, and pepper. In a separate, small bowl, mix together the yogurt, olive oil, and egg. Pour the wet ingredients into the bowl containing the dry ingredients, stirring until thoroughly combined.
Fry batter: Add the corn batter in 1/3 cup portions to the same skillet you used to fry the bacon. Flatten with the back of a fork or spatula, frying for 3 minutes on each side. Remove to another paper towel lined plate when golden on both sides.
Make salad: In a new bowl, mix spinach with lemon juice. Sprinkle with salt and pepper to taste. Arrange on a serving plate, as a bed for the corn cakes. Serve corn cakes while still hot, topped with bacon bits, green onions, and a dollop of yogurt.
*Vegetarian Prep: You can easily make this a vegetarian dish by skipping the bacon. Simply replace the bacon grease with a little canola oil.