Sunday, October 16, 2011

Corn and Basil Cakes

 Mmmmm, corn. It's so...corny. And basil. Also tasty. Hey look! Corn AND basil!

These really aren't much of a mid-October recipe. They scream summer, but it's a long way to summer, and I really wanted to try them. They're basically summer pancakes that aren't for breakfast. We had them for dinner with some roasted acorn squash and green beans. It was an odd combination, but who cares, it was our fancy-pants date dinner, followed by an equally fancy-pants night out at the opera.
He's such a cutie

Best part? The boyfriend cleaned up. And possibly scrubbed every square inch of the kitchen. I don't know what happened, but I went upstairs to change, and a few minutes later, there wasn't a speck anywhere. The leftovers were put away, the dishes were either neatly lined up in the dishwasher or hand-washed and put away, the trash was taken out, the counters were wiped down. It was awesome. I should invite him over more often!

Corn and Basil Cakes
From Noble Pig

1/2 cup all-purpose flour
1/2 cup whole milk
2 large eggs
2 tbs canola oil, divided
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly ground pepper
2 cups fresh corn kernels (about 2 large ears) or frozen (thawed) (I cheated and used canned, worked fine)
1/2 cup chopped basil

Whisk flour, milk, eggs, 1 Tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth.  Stir in corn and basil.

Brush a nonstick skillet (I used my crepe pan) lightly with remaining oil; heat over medium heat until hot (but not smoking).  Cook 2 cakes at a time, using 1/4 cup batter for each.  Pour the batter onto the skillet (batter will be very thick) and pat down a bit with the back of a spoon, but leaving them thick.  Cook until the edges are dry, about 2 minutes.  Flip and cook until golden brown on the other side, 1 to 3 minutes more.  Repeat with remaining oil and batter, making ten cakes total.  Reduce the heat as necessary to prevent burning.

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