Green Onion Corn Cakes with Ginger Rhubarb Sauce and Beet Greens
Garden fresh inspiration can lead to a really good meal.
I altered my Blue Corn Cakes recipe and came up with some delicately delicious yellow corn cakes.
- 1/2 cup heavy whipping cream
- 1 cup water
- 1/3 cup maple syrup
- 2 eggs
- 1 cup yellow corn meal
- 1/3 cup whole wheat flour
- 1/4 cup unbleached white flour
- 1.5 tsp baking powder (a little less at altitude)
- 1 tsp baking soda (a little less at altitude)
- pinch sea salt
- 1 cup chopped green onion
Combine the dry ingredients in one bowl, and the wet and green onion in another. Mix the wet ingredients together well and then combine with the dry. Simple. Cook on a griddle like pancakes. They are kind of delicate, so it’s best to make them somewhat small so they flip easily.
I made these for dinner and drizzled them with a ginger rhubarb sauce.
- 3 stalks rhubarb, cut into small pieces
- 1/2 cup water
- 1/4 cup maple syrup
- 2 tsp freshly grated ginger
- 1 tsp cornstarch (optional)
Bring the rhubarb and water to a boil. Lower the heat to medium and let this simmer. After 10 minutes or so, add the maple syrup and ginger and let it keep cooking. Turn it down if it is boiling. When you are almost ready to serve, add a little cornstarch if you’d like to thicken it.
I bought some local beets, so I chopped the stems separately from the leaves. I sauteed the stems in a little white wine until they got soft. Then I added the leaves and let them wilt. Add a little sea salt and pepper, and all of this can be served together.
The Ginger Rhubarb Sauce pairs well with both the Green Onion Corn Cakes and the sauteed Beet Greens. Enjoy.
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