I'd like to introduce you to one of my family's favorite little companions...corn cakes! At first glance you may think we are dealing with a pancake. And while that is partially correct, these corn cakes are so much more than that.
Basically, these corn cakes are like a small, thinner version of a piece of cornbread. Yum, right? Or, another way of looking at them is they are a thicker version of a corn tortilla. When you look at them like that, it really broadens the possibilities. I originally had a variation of these on a past visit to Maui. They were served with fish on top and a yummy spicy sauce. They were sooooo good! I decided to create my own and from there, my family has enjoyed these corn cakes in a variety of meals.
From savory dishes to sweet dishes, you can incorporate these into just about anything. And yes, they can equally be enjoyed as a pancake. Use them to dip in your soups and chili too! I'm giving you the recipe for my savory version which included some jalapeños, shallots, and spices. But it's simple to enjoy a plain version with a touch of sweetness from pure maple syrup. So it's basically up to you and what you are pairing them with when deciding on the ingredients and spices to use.
3/4 cup corn flour
3/4 cup gluten-free flour blend
1/2 cup corn meal (fine grind)
2 tsp baking powder
1 tsp sea salt
1 & 1/4 cup milk of choice
1/4 cup maple syrup
2 Tbs jalapeño, seeds removed for mild, minced
2 Tbs shallots, minced
1/2 tsp chili powder
1/2 tsp cumin
coconut oil (for frying pan)
*For a plain, sweet version, just omit the jalapeño, shallots, chili powder, and cumin.
1. In a medium bowl, combine corn flour, rice flour, corn meal, baking powder, sea salt, chili powder, and cumin.
2. In a separate bowl, whisk egg and milk together. Then combine the milk and egg mixture with the cornmeal mixture. Stir to combine.
3. Then stir in the jalapeño and shallots.
4. Heat 1 tablespoon coconut oil over medium high heat. Pour the batter to your desired size. I find 3 inches in diameter works nicely. But you may want them larger, totally up to you. Fry the corn cakes for about 3-4 minutes, or until golden brown. Flip over and cook for an additional 3-4 minutes. Repeat for remaining corn cake batter. This recipe will make about 10-12 corn cakes.