Out of habit (and FHE’s preference), I almost always have some type of rice or pasta (sometimes quinoa and potatoes, if I can sneak it by) as part of dinner. Rice Kernel seems to be tiring of the usual, so we decided to make corn cakes together. These paired nicely with some veggies and fish for dinner. But they are equally versatile and could come together quickly for a savory whole grain breakfast “pancake” as well.
Spinach Corn and Amaranth Cakes, adapted from Sara Foster’s southern kitchen
Makes about 12 large cakes; serves 6 to 8
3 ears corn, shucked
1/2 cup all-purpose flour
1/2 cup amaranth flour (or whole wheat, white whole wheat)
1/2 cup cornmeal (If you can only find cornmeal mix, skip the baking powder.)
1/4 cup diced red onion
1/3 cup frozen spinach, squeezed of excess liquid
1 teaspoon baking powder
1/2 teaspoon baking soda
Sea salt and freshly ground black pepper
2 large eggs, lightly beaten
2-4 tablespoons well-shaken buttermilk or milk
2 tablespoons unsalted butter, melted or oil
1/2 medium jalapeño, stemmed, seeded, and finely chopped, optional
Canola oil, for frying
- Preheat oven to 200 degrees F
- Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release the juices into the bowl.
- Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels.
- Add flour, cornmeal, onion, spinach, baking powder, baking soda, salt and pepper to the corn. Stir to mix.
- Add the eggs, milk and butter/oil, and stir just to combine. (Do not overmix.) If batter appears dry, add more milk.
- Place a large skillet over medium heat. Add just enough canola oil to coat the pan, and heat until sizzling hot.
- One heaping tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown.
- Drain on paper towels, if desired, and place in the oven to keep warm while cooking the remaining cakes.