Kristen's Recipes


Title:   Savory or Sweet Corncakes
Category:   Breakfast - Clean (Only natural/organic ingredients), Vegetarian
From:   Other
1 can (14.75 oz.) creamed corn
1 c yellow cornmeal- divided in half
1/2 c water
2 T olive oil- plus extra for griddle
1 large egg- or egg replacer/substitute for vegan
1/2 c whole wheat pastry flour
1/2 t sea salt
1 1/2 t baking powder
Directions:   Heat creamed corn in a medium saucepan over medium heat. Stir in 1/2 c cornmeal. Whisk in the water, then oil, then egg. In a bowl, mix remaining 1/2 c cornmeal with flour, salt and baking powder. stir wet ingredients into dry ingredients until just combined. Heat a griddle over medium heat; brush lightly with oil. Working in batches, drop batter in generous 1/4-cup portions onto hot griddle. Cook, turning once, until golden brown on both sides, about five minutes. Finish with a dollop of yogurt and honey or maple syrup, or sour cream and salsa verde.
Makes:   12 cakes- 4 servings