Recipe: Fresh corn cakes use whole kernels
Made with fresh corn cut from the cob, these cakes could be topped with butter and syrup for breakfast, or sour cream and salsa for an appetizer or side dish. Debbie Arrington
Celebrate fall and the last corn of the season with hearty corn cakes.
These corn cakes are packed with flavor and crunch – thanks to the addition of fresh corn kernels. (Frozen corn will work, too.) One large ear yields about one cup of kernels.
Corn cakes aren’t just for breakfast. They also work as a side dish or even an appetizer; make them small and top with salsa and sour cream.
Fresh corn cakes
Makes about 8 corn cakes
Ingredients:
½ cup flour
½ cup corn meal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup sour cream or plain yogurt
½ cup milk
1 egg
2 tablespoon butter or margarine, melted and cooled
1 cup corn kernels
Butter or margarine for griddle
Instructions:
In a large bowl, sift together flour, corn meal, baking powder, baking soda and salt.
In a smaller bowl, mix together sour cream or yogurt, milk and egg.
Add milk-egg mixture to dry ingredients and stir until smooth. Add melted butter or margarine. Fold in corn kernels. Batter will be lumpy.
Heat griddle to 350 degrees F.; melt butter or margarine.
Using a ladle or ½-cup measuring cup, scoop batter on to griddle. Cook until golden brown, turning once (about 3 or 4 minutes per side).
Serve hot with butter or margarine and warmed honey or maple syrup, if desired.
These corn cakes are also good with sour cream and salsa.
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Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
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