Corn & Basil Cakes

Posted by on Friday, November 3, 2017

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Corn & Basil Cakes
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Recipe type: side dish
 
Great as a side dish or serve with eggs for a tasty breakfast!
Ingredients
  • ½ cup white whole-wheat flour or all-purpose flour
  • ½ cup low-fat milk
  • 2 large eggs
  • 2 tablespoons canola oil, divided
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 cups fresh corn kernels or frozen
  • ½ cup chopped fresh basil
Instructions
  1. Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
  2. Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking).
  3. Cook 4 cakes at a time, using about ¼ cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more.
  4. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.

 

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