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Corn Cakes 02

A home-style Corn Cakes 02 made with Vegetable Oil Or Less, Red Wine Vinegar, Garlic Peeled And Crushed, Salt, and Freshly Ground Black Pepper. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 1/4 cup
• 1 clove
• 1 tsp
• 1 tsp
• 1 tsp
• 1/8 tsp
• 1/2 cup
• 1 tbsp
• 1 tsp
• 1 tsp
• 1/8 tsp
• 1 cup
• 1/4 cup
• 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   Place first 10 ingredients in a container with tight-fitting lid.

2. 2

   Seal and shake well. Refrigerate for 2 days. Remove and discard the garlic clove. Shake the container once per day to blend the ingredients.

3. 3

   Sift the flour, cornmeal, sugar, baking powder, salt, and cayenne pepper into a medium bowl.

4. 4

   Combine the corn, green onions, egg, and 2 tablespoons of the oil together until well-blended.

5. 5

   Stir in the soy milk.

6. 6

   The mixture should be the consistency of a thick pancake batter.

7. 7

   Add a little more milk, if needed, to thin the mixture.

8. 8

   Heat the remaining 2 tablespoons oil in a heavy skillet.

9. 9

   Working in batches, place about 3 heaping tablespoons of the batter into the skillet to make 1 cake.

10. 10

    Cook for 3 to 5 minutes, or until 1 or 2 bubbles appear on top and the bottom is golden brown.

11. 11

    Turn the cake over and brown the other side lightly.

12. 12

    Repeat with remaining batter.