Kale, Corn And Onion Skillet Cakes - cooking recipe

Ingredients

2 tablespoons olive oil
1 cup onion, diced
1 cup all-purpose flour
1 cup fine yellow cornmeal
1 teaspoon salt (to taste)
2 cups frozen corn, thawed
2 cups finely chopped firmly packed fresh kale (I usually use twice as much)
2 large eggs
2 tablespoons olive oil
2 cups nonfat milk

Preparation

In a large non-stick skillet, heat 1-2 Tblsp olive oil. Add the onion and saute until golden.
In a large bowl, mix the flour, cornmeal, salt, corn and kale.
In a medium bowl, beat lightly the eggs, 2 Tblsp of melted butter or olive oil and milk to combine.
Pour wet ingredients into dry and mix briefly.
Add sauteed onion to the batter, mix again.
Heat pan again (leaving any remaining oil) and drop 1/4 cup of batter per cake into hot skillet. Add more oil as needed to keep cakes from sticking.
Cook cakes until they begin to bubble (about 3-5 minutes), then flip and cook until the other side is golden.
Serve warm.