This is one of my favorite “rustic” breads (meaning you can slap it together and you don’t have to wait on rising) to serve with soups or stews. These little cakes resemble pancakes but are made with some different ingredients.
They have corn AND cornmeal in them, but taste very different than regular cornbread (which is also delicious). In fact, with the addition of flour, they taste much lighter than cornbread.
I hope if you give them a try you will let me know what you think!
:: Mini Corn Cakes
1 1/2 cups of fresh corn kernels
1/4 cup milk
1 cup cottage cheese
2 large eggs
1 cup all purpose flour
1/4 cup cornmeal
1 1/2 tsp baking powder
1/2 small onion, coarsely chopped
Put 1 cup of the corn kernels into the food processor and process until smooth. Add the onion and process again. Add remaining ingredients to the food processor and pulse until combined. Transfer the batter to a bowl and stir in the remaining corn.
Pour small amounts (silver dollar sized) of batter onto a hot griddle or into a cast iron skillet that has been prepared with a small amount of coconut oil or butter.
Serve warm cakes (they’ll resemble pancakes) with soup or stew. I LOVE them with my corn chowder recipe or potato soup.