2 Cans cream style corn
1/4 C sugar
1 small package Jiffy Corn mix *
1/2 cup oil
1/2 cup milk
2 eggs
Coconut oil for frying
*Since my home is gluten free I used a gluten free cornbread mix from Aldi. I omitted the sugar but followed the rest of the recipe. If you use a different cornbread mix you may have to adjust the recipe accordingly.
Mix all the ingredients together.
Heat 1 tablespoon of coconut oil in a skillet over medium-low heat.
Pour 1/3 cup batter into the skillet and cook for approximately 2 minutes per side, or until cake begins to turn brown and cooked throughout.
Continue until all the batter has been cooked.
The toppings!
Tomatoes
Cilantro
Red onions
Guacamole and/or diced avocado
Sour Cream
Spices: Cumin and chili powder add to sour cream to taste.
Cheddar Cheese and pulled pork optional.
The best topping for your corn cakes is pico de gallo!
Combine 3 tomatoes (diced), a handful of chopped cilantro, and 3/4 of a red onion (diced).
Refrigerate overnight.
Pico de gallo is much, much, much better if it sits, refrigerated, overnight. While we definitely eat it when it’s fresh (because I never plan ahead), it’s always better to make it the day before if you can remember and plan ahead that far!
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