Quick Corn Cakes
Prep time:
5 mins
Cook time:
20 mins
Total time:
25 mins
Yield: 4 people
Description
Makes 12 cakes, serving 4-6 people.Depending on how much you salted the Cream-Style Corn, you may want to add a little salt—1/4 teaspoon or so—to these cakes. Serve with salsa and plant-based sour cream.
Ingredients
- 1/2 recipe (about 4 cups) Cream-Style Corn, at room temperature
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 cup thinly sliced scallions left from Cream-Style Corn
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil, divided
Instructions
- Heat a large (12-inch) nonstick skillet over low heat while preparing the cakes. Scrape Cream-Style Corn into a large bowl; add flour, cornmeal, baking powder, scallions, and basil; stir to combine. Divide into 12 equal mounds and set on a baking sheet; form mounds into cakes.
- Increase heat to medium-low and add a scant 2 tablespoons of the oil to the skillet. Add 6 cakes; cook until impressively brown, about 4 minutes. Turn cakes over and continue to cook, drizzling in a teaspoon or so of oil if necessary (no need to measure) to keep them gently sizzling, until second side is impressively brown, another 4 minutes. Remove cakes from pan and keep them warm. Add remaining 2 scant tablespoons of oil to the skillet and cook remaining cakes. Serve warm.