MINI CORN CAKES WITH AVOCADO AND TOMATOES
Provided by Anne Burrell
Time 40m
Yield about 40 mini corn cakes
Number Of Ingredients 17
Steps:
- For the avocadoes and tomatoes: Slice the avocadoes in half lengthwise. Carefully remove the pit. Using a spoon, scoop out the flesh from the skin and then dice.
- In a large bowl, toss the avocadoes with the lime juice, chile paste, cilantro, garlic, and salt. Taste to make sure it is delicious and well seasoned. Cover with plastic and let sit.
- Toss the cherry tomatoes with olive oil and season with salt. Taste to makes sure they are delicious. Cover and let sit.
- For the corn cakes: Melt the butter in a small saucepan over low heat. Combine the cornmeal, flour, baking powder, and salt in a large bowl. Stir to combine. Make a hole in the center of the dry ingredients and add the eggs, milk, and melted butter. Stir until just combined. Add in the corn kernels and stir to combine.
- Coat a cast iron pan with olive oil and bring to a medium-high heat. Spoon the batter into the pan the size of half dollars. When the sides of the cakes have set and the bottom is lightly browned, turn the cakes over and cook on the other side.
- Remove the cakes and top with some avocado and a tomato half.
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Arun Shrestha
[email protected]I don't have time to make this recipe. I'm looking for something quick and easy.
SR Sourov
[email protected]This recipe is too complicated. I'm looking for something simpler.
sakib Sakib
[email protected]I'm not sure I have all of the ingredients. Can I substitute something else?
Ashlee Jones
[email protected]I'm allergic to avocado. Can I use something else instead?
Ayanda Dolly
[email protected]I'm not sure about the avocado and tomato salsa. I might try it with a different salsa.
Rufina Hernandez
[email protected]I'm not a big fan of corn, but these corn cakes look really good.
Darren Glynn
[email protected]I can't wait to try this recipe. It looks so easy to make.
Shonta Ramsey
[email protected]These corn cakes look amazing!
Ameerah Jacobs
[email protected]I'm definitely trying this recipe!
MD babu Sarkar
[email protected]Yum!
Sher SherAli
[email protected]I followed the recipe exactly and my corn cakes turned out great! They were crispy on the outside and fluffy on the inside. The avocado and tomato salsa was also delicious. I will definitely be making these again.
Md Rifed99
[email protected]These corn cakes were a bit bland for my taste. I think I would have liked them better if I had added some more spices. The avocado and tomato salsa was good, though.
Mike Godsent
[email protected]I wasn't sure how these corn cakes would turn out, but I was pleasantly surprised! They were really good. I liked the sweetness of the corn and the creaminess of the avocado. The tomato salsa was also a nice touch.
Jagger Hale
[email protected]These mini corn cakes were so easy to make and they turned out so well! I used fresh corn from my garden and the flavor was amazing. I also loved the avocado and tomato topping.
Ritah Tendo
[email protected]I made these corn cakes for a brunch party and they were a huge success! Everyone loved them. They were light and fluffy, with a nice crispy exterior. The avocado and tomato salsa was the perfect topping. I will definitely be making these again.
avery thomas
[email protected]These mini corn cakes were a hit! They were so easy to make and tasted delicious. I loved the combination of the sweet corn, creamy avocado, and tangy tomatoes. I will definitely be making these again.