An easy healthy dinner recipe that makes a scrumptious snack, side dish or appetizer, corn cakes is fried until golden and served with a delicious sour cream dip flavored with cilantro. This is a Mexican-inspired recipe that can also be served with salsa or guacamole. You can also have corn cakes for breakfast, smeared with butter and corn syrup, in lieu of pancakes. Adapted from Cooking For Friends, corn cakes also make a fun and awesome party healthy recipes foods.
Made from simple ingredients, the batter consists of yellow cornmeal, baking powder, granulated sugar, whole kernel corn, water, skim milk, egg, and dried chives. The flour, baking powder, and the sugar are mixed separately to make sure they are evenly distributed. Hot boiling water is added to the yellow cornmeal to make the base for the batter and mixed until it is nice and smooth. The other moist ingredients, namely the eggs, kernel corn, and milk as well as the chives are added to the batter and stirred. It is important that when you add the flour mixture to the moist batter, you only mix it just until all the flour is moistened. Do not over mix the batter when you have added the flour mixture or the dough will be dense as opposed to light, fluffy and airy. A bit of lumps is desirable. This incorporates air into the cakes as it fries and cooks so that it is crunchy on the outside and tender inside.
Ingredients: 2 tbsp. flour, 1 1/2 tsp. baking powder, 1 tsp. granulated sugar, boiling water, 1 cup yellow cornmeal, 1/4 cup skim milk, 1/2 cup frozen whole kernel corn, 1 egg, slightly beaten, 1 tsp. dried chives, 3 tbsp. olive oil, 1/2 tsp. dried cilantro, 1/3 cup fat-free sour cream
In a small bowl, mix together flour, baking powder and sugar. Set aside. In a medium-size mixing bowl, add enough boiling water to the cornmeal to make a stiff batter. Add milk, stirring until smooth. Add corn, egg and chives. Add flour mixture; stir until flour is just moistened. Heat 2 tbsp. of the oil in a medium-size skillet over medium heat. Drop cornmeal batter into oil by rounded teaspoons. Cook for 2 minutes, then turn. Cook another 1-2 minutes, until both sides are brown. Transfer cooked cakes to a serving dish, using paper towel to drain excess oil. Continue cooking cakes until batter is gone, adding more oil if needed. Stir the cilantro into the sour cream and serve with the cakes.
Corn cakes are especially wonderful served with Mexican dishes and make a stellar starter for a Mexican-themed meal. It also works with Asian dishes, particularly Indian food. This corn cake recipe is quick and easy to prepare so you can make it at the last minute. Alternatively, you can add cilantro to the batter and use chives for the sour cream instead of the other way around.