Corn and Kale Skillet Cakes - Veg

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Corn and Kale Skillet Cakes - Veg

1 cup flour

1 cup fine yellow cornmeal

1 teaspoon salt, or to taste

2 cups fresh or thawed frozen corn

2 cups finely chopped, firmly packed kale

2 large eggs

2 tablespoons melted butter or olive oil

2 cups milk

1 cup diced onion (optional)

Butter or oil for frying

 

1. In a large bowl, mix the flour, cornmeal, salt, corn and kale.

 

2. In a medium bowl, lightly beat the eggs, melted butter or oil, and milk to

combine. Pour wet ingredients into dry and mix briefly.

 

3. Heat butter or oil in a large frying pan. Add the onion, if using, and saute

until golden.

 

4. Add the sautéed onion to the batter, mix again, then drop about 1/4 cup

batter per cake into the hot skillet, adding more oil or butter as needed to

keep cakes from sticking. Cook until cakes begin to bubble, about 3 minutes,

then flip and cook until the other side is golden, 1 or 2 minutes longer. Serve

warm.

 

Serves 4-6.

 

Adapted from Witch in the Kitchen by Cait Johnson (Inner Traditions, 2001).

 

Similar to the johnnycakes that sustained the early pioneers.

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