Canola Double Corn Cakes
1 tsp butter (I used Smart Balance)
1 tsp canola oil
1/4 cup minced red bell pepper
2 cups corn kernels (I used frozen)
1/4 cup thinly sliced green onions or scallions
1/2 cup cornmeal
1/2 cup unbleached whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs (I used 3 egg whites which is 1/2 cup prepared egg whites)
1 cup 1% buttermilk (didn't have any so added a tbsp of lemon juice to a cup of milk and let sit for five minutes)
Melt butter in a small skillet. Add the canola oil, bell pepper, and corn and saute over medium heat for approximately 5 minutes. Remove from heat, stir in green onions, and set aside.
Combine cornmeal, flour, baking powder, baking soda, and salt in a medium bowl. Make a well in the center. Combine eggs and buttermilk and beat until frothy. Pour this mixture and the corn mixture into the well in the center of the dry ingredients, stirring briefly until everything is combined. Do not overmix. (Don't be surprised at how thin the batter is, it's okay).
Coat a griddle or two skillets (I used one but two would have gone faster as this makes about a zillion cakes) with cooking oil spray. (They don't say what heat setting to use, I used the same I use for pancakes, start at just a tinge above medium and then turn down to medium as the skillet heats up) Use a 1/4 cup measuring cup to pour a scant 1/4 cup of batter for each corn cake. Cook the corn cakes for approximately 2 minutes on each side or until golden. Serve hot, topped with a few cilantro leaves or a dollop of guacamole, if desired.
I like to serve these with Black Bean Avocado Salsa (not from the New Age Way cookbook obviously):
drained & rinsed canned black beans
chopped mild onions or green onions
chopped jalapenos or pour in some remnants of jarred salsa you have lying around
a squeeze of lime
pinch of salt (optional)
Combine all ingredients except avocado. Taste and adjust seasonings. Add the diced avocado just before serving.
-Cooking the New Age Way