Wednesday, January 18, 2012

Cheesy Corn Cakes

These little guys were a hit and froze well!  You can make them dairy free as well by using vegan parm cheese and soy milk!

So see the recipe in its original format, click here.

1 Cup Cornmeal

1/3 Cup Parmesan Cheese, grated

1 Tsp Dried Italian Herbs

1/2 Tsp Salt

2 Tsp Sugar

1 Tsp Baking Powder

1 Large Egg

3/4 Cup Milk

2 Tbsp Canola or Vegetable Oil

Additional oil for cooking
Accompaniments: marinara or tomato sauce
1. In a bowl, combine the first six ingredients.

2. In a separate bowl, whisk the egg, milk and oil.

3. Slowly combine the dry ingredients with the wet and allow the batter to rest for 10 minutes.

4. After resting, pour 1 tbsp of oil in a large skillet over medium heat.

5. Place 1 tbsp of the cornmeal batter in the skillet (making as many corncakes as possible) and cook for 2 minutes on each side or until golden.

6. Continue to make the rest of the cakes.

7. Serve with marinara sauce on the side for dipping.