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. Debbie Arrington
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
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 Dec. 8
Make the most of dry weather while we have it this week. Rain is returning.
* Rake leaves away from storm drains and gutters. Recycle those leaves as mulch or add to compost.
* It’s not too late to plant something. Seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Trees and shrubs can be planted now, especially bare-root varieties such as fruit trees or rose bushes. This gives them plenty of time for root development before spring growth. They also benefit from winter rains.
* Plant bare-root berries, kiwifruit, grapes, artichokes, horseradish and rhubarb.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Brighten the holidays with winter bloomers such as poinsettias, amaryllis, calendulas, Iceland poppies, pansies and primroses.
* Keep poinsettias in a sunny, warm location; bring them inside at night or if there’s rain.
* Plant garlic and onions.
* Prune non-flowering trees and shrubs while they’re dormant.
* Clean and sharpen garden tools before storing for the winter.
* Mulch, water and cover tender plants to protect them during threat of frost. Succulent plants are at particular risk if temperatures drop below freezing. Make sure to remove coverings during the day.
* Rake and remove dead leaves and stems from dormant perennials.
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