Provided by HeatherS
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and pepper, evenly distributing the finer powders among the coarser ones. In a small bowl, thoroughly whisk together the eggs, milk, and butter. Pour the wet mixture into the dry one and stir together until smooth. Stir in the corn. Cover and refrigerate to rest the batter for 30 minutes or so. Meawhile, to make the salsa, spoon the avocado into a small bowl. Toss in the salsa and with the back of a fork mash it into the avocado. Stir in the cilantro. When the batter has rested, preheat your favourite large heavy frying pan over medium heat. Pour in a splah or two of cooking oil, enough to cover the bottom of the pan with a thin film. When it's hot, spoon a large dollop of the batter into the sizzling oil. Add another spoonful near the first, leaving room for expaision. Continue with the remaining batter until the pan is full. Cook, flipping once, until the cakes are golden brown and crispy, about 5 minutes. Top each cake with a dollop of avocado salsa. Tip: coarse cornmeal retains more nutrition and flovour than finer grinds. But because of its coarseness, it needs time to hydrate, to absorb moisture from the batter and soften-hence the 30 minutes resting time. If your pan is not big enough to cook them all at once, you can keep them warm in the oven for 20 minutes or so set the oven at 250F.
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Kitso Gaonyatswe
gaonyatswe-kitso@gmail.comI'm not a big fan of corn cakes, but I thought I would give this recipe a try. I was pleasantly surprised! The corn cakes were delicious and the salsa was very flavorful. I will definitely be making this recipe again.
sadeesh kasilingam sadeesh
s@hotmail.comI made these corn cakes for a party and they were a big hit! Everyone loved them. The salsa was also very good. I will definitely be making this recipe again.
Precious Seshoka
s77@aol.comThese corn cakes were a bit dry for my taste. I think I would add some more milk or buttermilk next time. The salsa was good, but I would have liked it to be a bit more chunky.
Cynthia Chiamaka
c-c@hotmail.frI love corn cakes and this recipe did not disappoint. They were crispy on the outside and fluffy on the inside. The salsa was also very good. I will definitely be making this recipe again.
Arju Muna
a_muna2@yahoo.comThis recipe was a bit too complicated for me. I think I would have preferred a simpler recipe with fewer ingredients.
AHMED MK145
m.a16@yahoo.comI made these corn cakes for breakfast and they were a hit! They were so easy to make and they were so delicious. I will definitely be making these again.
Tommy C
t15@aol.comThese corn cakes were a bit bland for my taste. I think I would add some more spices next time. The salsa was good, but I would have liked it to be a bit spicier.
Primo_718
primo_718@hotmail.frI'm not usually a big fan of corn cakes, but these were really good. The salsa was especially tasty. I'll definitely be making these again.
Adejuwon Adeyemi
aadeyemi@yahoo.com5 stars! This recipe is a keeper. The corn cakes were so easy to make and they were absolutely delicious. The salsa was also very flavorful. I served this dish with a side of sour cream and it was a hit with my family.
Gift Nhlapo
nhlapogift21@gmail.comI tried this recipe and it turned out amazing! The corn cakes were crispy on the outside and fluffy on the inside, and the avocado-cilantro salsa was the perfect complement. I will definitely be making this again.