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Versatile corn cakes make for hearty breakfast – or flavorful side dish

Recipe: Fresh corn cakes use whole kernels

Made with fresh corn cut from the cob, these cakes could be topped with butter and syrup for breakfast, or sour cream and salsa for an appetizer or side dish.

Made with fresh corn cut from the cob, these cakes could be topped with butter and syrup for breakfast, or sour cream and salsa for an appetizer or side dish. Debbie Arrington

corn-cake-batter.jpg
The batter is very lumpy, but that's perfect.

Celebrate fall and the last corn of the season with hearty corn cakes.

These corn cakes are packed with flavor and crunch – thanks to the addition of fresh corn kernels. (Frozen corn will work, too.) One large ear yields about one cup of kernels.

Corn cakes aren’t just for breakfast. They also work as a side dish or even an appetizer; make them small and top with salsa and sour cream.

Fresh corn cakes

Makes about 8 corn cakes

Ingredients:

½ cup flour

½ cup corn meal

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup sour cream or plain yogurt

½ cup milk

1 egg

2 tablespoon butter or margarine, melted and cooled

1 cup corn kernels

Butter or margarine for griddle

cooked-cakes-griddle.jpg
Cook 3 or 4 minutes per side until golden brown.

Instructions:

In a large bowl, sift together flour, corn meal, baking powder, baking soda and salt.

In a smaller bowl, mix together sour cream or yogurt, milk and egg.

Add milk-egg mixture to dry ingredients and stir until smooth. Add melted butter or margarine. Fold in corn kernels. Batter will be lumpy.

Heat griddle to 350 degrees F.; melt butter or margarine.

Using a ladle or ½-cup measuring cup, scoop batter on to griddle. Cook until golden brown, turning once (about 3 or 4 minutes per side).

Serve hot with butter or margarine and warmed honey or maple syrup, if desired.

These corn cakes are also good with sour cream and salsa.

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Garden Checklist for week of April 14

It's still not warm enough to transplant tomatoes directly in the ground, but we’re getting there.

* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.

* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.

* Apply slow-release fertilizer to the lawn.

* Thoroughly clean debris from the bottom of outdoor ponds or fountains.

* Spring brings a flush of rapid growth, and that means your garden needs nutrients. Fertilize shrubs and trees with a slow-release fertilizer. Or mulch with a 1-inch layer of compost.

* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.

* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.

* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.

* Mulch around plants to conserve moisture and control weeds.

* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, radishes and squash.

* Plant onion sets.

* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.

* Transplant petunias, zinnias, geraniums and other summer bloomers.

* Plant perennials and dahlia tubers for summer bloom.

* Mid to late April is about the last chance to plant summer bulbs, such as gladiolus and tuberous begonias.

* Transplant lettuce seedlings. Choose varieties that mature quickly such as loose leaf.

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