Kale Corn And Onion Skillet Cakes Recipes

KALE, CORN AND ONION SKILLET CAKES

Steps:

• 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.

SKILLET CORN CAKES

Steps:

• Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well.
• Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels.
• In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides.
• Serve the corn cakes as they are, or adorned with shredded cabbage, tomatillo guacamole, sour cream, and mango salsa.
• To make guacamole:
• Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
• To make salsa:
• Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.
• Corn Cake Variations:
• Bacon Corn Cakes: Add 1/2 cup cooked and crumbled bacon to the batter just before cooking.
• Green Chile Corn Cakes: Add 1/4 cup chopped green chiles to the batter just before cooking.
• Cumin-Spiced Corn Cakes: Add 2 teaspoons ground cumin to the batter just before cooking.

SKILLET CORN CAKES

Steps:

• Saute, the 1/2 cup chopped yellow onions,add the 1 cup of corn and saute until transparent, sit aside.
• In a large bowl mix Flour, cornmeal, baking powder, soda, salt and sugar together.
• Whisk together buttermilk,egg,half & half,and melted butter:Add to the dry ingredients and whisk until smooth.
• Add Onions and corn to batter; Heat a nonstick skillet and ladle 2-ounces for each cake, Fry until browned turn and cooked other side until browned, serve.

CORNMEAL CARROT SKILLET CAKES

Steps:

• Preheat oven to 200°F and line baking sheet with paper towels and put inside oven.
• Combine flour, cornmeal, mustard, and baking powder in a medium bowl. Add carrots, green onion, cheese, egg and milk; mix well.
• Heat large nonstick skillet over medium heat. scoop tablespoonfuls of batter into pan. spread flat with back of spoon to about 3 inch diameter.
• Cook cakes 2 - 3 minutes or until golden brown.
• Transfer to prepared pan in oven to keep warm.
• Serve hot.

SKILLET CORN CAKES

Steps:

• Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well.
• Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels.
• In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides.
• Serve the corn cakes as they are, or adorned with shredded cabbage, Tomatillo Guacamole, sour cream, and Mango Salsa.
• Tomatillo Guacamole:.
• Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
• Mango Salsa:.
• Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.
• Corn Cake Variations:.
• Bacon Corn Cakes:.
• Add 1/2 cup cooked and crumbled bacon to the batter just before cooking.
• Green Chile Corn Cakes:.
• Add 1/4 cup chopped green chiles to the batter just before cooking.
• Cumin-Spiced Corn Cakes:.
• Add 2 teaspoons ground cumin to the batter just before cooking.