Corn and Feta savoury Cakes
I have a few different ways of making corn cakes, some lighter, like this recipe, some more substantial that I will post later. Serve them for breakfast, lunch or dinner with creme fraiche, beans or on their own. In spite of the salty feta, they are also good with maple syrup.
Makes about 8-10 pancakes.
2 cup white corn kernels
1 cup buttermilk
1/4 cup feta cheese, crumbled
1 tablespoon corn oil
1 cup flour
2 tablespoons cornmeal
1/2 teaspoon baking soda
1 teaspoon salt
Non stick spray for cooking
Chop 1 cup of the corn in a food processor with 2 tablespoons of the buttercream
Combine corn, remaining buttermilk, eggs and oil in a bowl and stir to mix.
Combine flour, cornmeal, baking soda and salt in an other bowl.
Add flour mixture to corn and stir with a spatula. Let sit for 5 minutes so the flour absorbs the liquids.
Heat a non-stick electric griddle or a large skillet. When hot, spray with non stick oil and scoop the batter onto the griddle by 1/3 cupfuls.
Let cook until golden on the underside, then flip over and cook until the underside is golden and crisp.
Drain on paper towels.
Serve with creme fraiche or beans.