Corn & Basil Cakes - cooking recipe

Ingredients
    1/2 cup white whole wheat flour or 1/2 cup flour
    1/2 cup milk
    2 eggs
    2 tablespoons canola oil, divided
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1/4 teaspoon pepper, freshly ground
    2 cups corn, fresh or 2 cups corn, frozen
    1/2 cup fresh basil, chopped
Preparation
    Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
    Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.

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