corn cakes

April 11, 2013

1½ cups cornmeal
½ cup flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup grated cotija or queso fresco cheese (omit for vegan corn cakes)
2 cups fresh kernels cut off the ear, or frozen corn
¾ to 1 cup water
3 Tablespoons vegetable oil

make into patties and fry until done

serve with poached eggs, avocado, salsa, yogurt, sour cream, hot sauce, or whatever you can dream of


from inquiring chef


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: