Chunky Corn Cakes
These corn cakes go well with BBQ tempeh and veggies.
Ingredients:
- 1/4 Red Onion, chopped
- 1/3 cup corn kernels (frozen or fresh)
- 1/3 cup Whole Wheat Flour
- 1/3 cup Yellow Corn Meal
- 1 tsp Sea Salt
- 1 tsp ground Black Pepper
- 1 tsp Red Pepper Flakes
- 2 tsp evaporated Cane Juice
- 2 eggs
- 3 TB Walnut Oil
Chop the onion and put in a mixing bowl. You can add the corn kernels whole, but I chopped them for a few seconds in a food processor. Add the corn to the onions.
Beat the eggs with the walnut oil and add to the corn and onion mixture.
In a separate bowl, combine the dry ingredients. Add to the wet ingredients and stir until it is thoroughly combined. Cook like pancakes in a hot fry pan.
I served these with grilled carrots, yellow pepper, and red onion, and BBQ tempeh.
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