Basil Corn Cakes
309kcal
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp black pepper
- 3/4 tsp salt
- 2 tbsp vegetable oil
- 3/4 cup chopped fresh basil
- 14.75 ounce creamc-style corn
- 2 large eggs
- 1/2 cup milk 2% or whole
Instructions
- In a large bowl sift together the flour, baking powder, black pepper and salt. In a small bowl, mix 1 tbsp of the oil, the eggs and milk until well blended. Add this to the dry ingredients and mix only until all the flour is moistened. Fold the cream corn and basil into the batter, until the corn and basil are fully incorporated.
- Brush a non-stick skillet with the remaining oil, heat over medium heat until hot. The oil will be sizzling, but not smoking. Pour the batter into the skillet, using 1/4 cup of batter for each. Allow to cook until the edges of the cake become slightly dry, about 1- 2 minutes then flip the cake over. Cook the other side until golden brown, about an additional 2 minutes. The cakes are done when both sides are golden brown. Repeat with the remaining oil and batter.
- Makes 12-15 basil corn cakes. Serve with Maple Bacon Butter and a drizzle of maple syrup.
Nutrition
Serving3cakesCalories309kcalCarbohydrates45gProtein10gFat11gSaturated Fat7gCholesterol109mgSodium789mgPotassium392mgFiber2gSugar5gVitamin A517IUVitamin C6mgCalcium120mgIron3mg