Corn & Basil Cakes

Submitted by Katzen

"A delicious way to use the fresh corn of summer - and fresh basil, too! This recipe was found online on Eating Well."

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 10 Cakes
• Serves: 5

ingredients

• 1⁄2 cup white whole wheat flour or 1/2 cup flour
• 1⁄2 cup milk
• 2 eggs
• 2 tablespoons canola oil, divided
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper, freshly ground
• 2 cups corn, fresh or 2 cups corn, frozen
• 1⁄2 cup fresh basil, chopped

directions

1. Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
2. Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.