Kale, Corn and Onion Skillet Cakes

"From Cait Johnson's "Cooking Like a Goddess". These are amazingly yummy and nutritious as well. I make a full batch on the weekend and keep the leftovers in the fridge or freezer. Then I pop a few in the toaster oven or microwave to warm for breakfast or lunch at work. Everyone who tries them asks me for the recipe."
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Ready In:
18 cakes




  • In a large non-stick skillet, heat 1-2 Tblsp olive oil. Add the onion and saute until golden.
  • In a large bowl, mix the flour, cornmeal, salt, corn and kale.
  • In a medium bowl, beat lightly the eggs, 2 Tblsp of melted butter or olive oil and milk to combine.
  • Pour wet ingredients into dry and mix briefly.
  • Add sauteed onion to the batter, mix again.
  • Heat pan again (leaving any remaining oil) and drop 1/4 cup of batter per cake into hot skillet. Add more oil as needed to keep cakes from sticking.
  • Cook cakes until they begin to bubble (about 3-5 minutes), then flip and cook until the other side is golden.
  • Serve warm.

Questions & Replies

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  1. I thought these were pretty tasty served with salsa and sour cream. I used a can of creamed corn and less milk, and it worked out pretty well. Boyfriend described them as "farm food", meaning hearty and with a good texture, but maybe a little lacking in the flavor department (he didn't try them with the salsa and sour cream). They made a good dinner and were a great way to use up the Costco sized bag of baby kale that was about to turn.
  2. I topped these with fresh chopped tomatoes, salsa, and sour cream and loved them! They definitely needed the additions though--they were a little lacking without them.
  3. Came out kind of rubbery looking but the texture was okay once they were all done. The flavor was a little bland even though I added garlic powder, fresh black pepper, and paprika to it. I think it's fine as an accompaniment to a main dish and is a great way to hide Kale. I think it took a little too long to make and it didn't work with my toddler (the main reason I made the recipe) to eat his veggies.


I am a native Northern Californian of English parents, live with a Lebanese man and love to travel and experience different cultures and cuisines. All of these things influence my cooking. I buy almost all of my produce at the farmers market every week and then I make a list of the veggies I hauled home that week and look for new ways to cook them. I have also experimented with raw foods and we've been drinking green smoothies for breakfast since early in 2009 (to try this out yourself just throw a handful of washed spinach into a fruit smoothie - you won't even taste it and if you add blueberries you won't see it either - great way to get greens in a 2 year old). My current smoothie includes ground flax seeds, coconut water, protein powder and a banana and a mixture of other fruit in addition to 5-6 cups of spinach and kale.
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