Recipe: Easy Corn Cakes

Tuesday, April 12, 2016

This recipe from Chef Antonio of Loveable Foods was an instant hit last year when we introduced it as our first kid-approved meal. It’s back on the menu again topped with shredded beef brisket, chimichurri sauce and pineapple salsa.

But this recipe for corncakes goes way beyond this dinner. From sweet to savory and everything in between, corn cakes are the perfect bed for just about anything. The best part? They’re incredible simple!

Ingredients:

• 2/3 c flour
• 3 T sugar
• 1/3 c cornmeal
• 1 t baking powder
• ¼ t salt
• 1/3 c milk
• 1 T honey
• 1 egg
• 2 Tbsp oil
•  

Directions:

1. In a large bowl, combine flour, sugar, cornmeal, baking powder & salt
2. In a separate bowl, whisk together milk, honey, egg and oil
3. Make a well in the center of the flour mixture and pour the milk mixture in the center
4. Mix until just blended
5. Heat 2 Tbsp butter in a large sauté pan over medium heat
6. Just like making pancakes, pour small circles of batter into pan & cook 3-4 min per side, until puffed up and golden brown

Let us bring you the ingredients, all perfectly portioned, so you can enjoy our infamous corn cakes!

Order Your Shredded Beef Brisket & Corn Cakes >>