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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 May 19
Temperatures will be a bit higher than normal in the afternoons this week. Take care of chores early in the day – then enjoy the afternoon. It’s time to smell the roses.
* Plant, plant, plant! It’s prime planting season in the Sacramento area. If you haven’t already, it’s time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.
* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.
* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.
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