Corn Cakes With Walnuts and Sage

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Total Time
25mins
Prep 10 mins
Cook 15 mins

Rachael Ray's Get Togethers. This would be great with ham or pork roast.

Ingredients Nutrition

Directions

  1. Heat a nonstick skillet over moderate heat. In a small saucepan, metl butter and transfer to a small mixing bowl. (I would do this in the microwave).
  2. Wipe out pan and return to heat with 1 1/2 cups water. Bring water to a boil.
  3. Add cornmeal to large mixing bowl and scald it with the boiling water; stir to combine.
  4. Beat eggs, sugar and milk with melted butter and stir this mixture into the cornmeal.
  5. Sprinkle a little salt into the bowl. Pour flour into a sifter. Sift flour into corn cake mix.
  6. Add sage to butter and stir to combine.
  7. Grease a griddle pan. Place small ladles of corn cake batter onto grill; make cakes 3 inches wide and allow a bit of space between them in the pan.
  8. Drop a few walnut buts into wet batter as the cakes begin to cook. Cook cakes 2-3 minutes on each side, until golden brown.
  9. Serve with butter and honey.