Saturday, May 3, 2014
Come Play In May - Day 3: Cook a Thing. Do or Do Not... there is no Try
Woo Hoo! Now this I know how to do. I can cook things. Not always successfully, but I can cook all of the things.
This morning I did a 5k, and I wanted something quick to eat before the race. I'm trying to cut out wheat again, so I needed to make something gluten free. The new Runner's World cookbook has some great ideas. I call them ideas, not recipes, because I rarely follow a recipe. They're jumping off points. The recipe for Sweet and Savory Corn Cakes sounded interesting. I'm more a savory girl myself, but the sweet or savory comes from the toppings. Eh. Butter is topping enough for me.
1 can creamed corn
1 c cornmeal (I almost rebelled and used white cornmeal instead of the yellow their recipe calls for)
1 egg, whisked
2 T olive oil
1/2 c flour (I used gluten free blend)
1 1/2 t baking powder
1 t McCormick's Seasoning
1 T garlic powder
1/2 c water
In a pan, heat up the creamed corn. When it's warm, stir in half of the corn meal. When combined, add in the whisked egg, water, and the olive oil.
In separate bowl, mix together the remaining half cup of cornmeal, flour, and baking powder.
Stir the creamed corn mixture in to the flour mixture until combined.
Heat up a frying pan over medium high heat. Drizzle a bit of olive oil or spray with cooking spray. Drop large spoonfuls of the batter on to the pan, smoothing with the back of the spoon. Cook for about 4 minutes per side, or until they are golden brown.
The batter makes about 12 corn cakes. I bet these would be tasty, if you didn't use garlic powder and fiesta citrus seasoning, that is, with maple syrup. I know for a fact that they're really good with butter. My test kitchen companions, Mitzi, Sparkie, Bear, and Tessa, all approve of this recipe.
You know I burned my fingers eating one of these bad boys, straight out of the frying pan, don't you?