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Corn and Kale Skillet Cakes - Veg

Make Corn and Kale Skillet Cakes - Veg at home with Flour, Fine Yellow Cornmeal, Salt, Fresh Corn Or Thawed Frozen Corn, and Firmly Packed Kale. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1 cup
• 1 tsp
• 2 cup
• 2 cup
• 2
• 2 tbsp
• 2 cup
• 1 cup

Method (preview)

1. 1

   Milk to combine. Pour wet ingredients into dry and mix briefly.

2. 2

   Heat butter or oil in a large frying pan. Add the onion if using and saute until golden.

3. 3

   Add the saut�ed onion to the batter, mix again, then drop about 1/4 cup batter per cake into the hot skillet, adding more oil or butter as needed to keep cakes from sticking.

4. 4

   Cook until cakes begin to bubble, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer.

5. 5

   Serve warm.

6. 6

   Similar to the johnnycakes that sustained the early pioneers.

7. 7

   Contributed to the FareShare Gazette by ChupaBabi; 29 February 2004. www.fareshare.net