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Thursday, May 31, 2018

Easy loaded corn cakes


Easy loaded corn cakes

I have been spending a lot of time in the outdoors.  One of my big passions is landscape photography.  It has allowed to an "out" from the stress of daily life.
I take my kids with me, and we explore and learn together.  I also come away with some beautiful pictures.

One thing I have noticed though, is I have escaped too much.  I have put my cooking and sharing on hold.  I am grateful for Jessica and her little nudge.  I have not posted a recipe in a very long time.  (Although, I have noticed that there are a lot of new and very talented cooks sharing their recipes, and that is exciting).
I thought I would share an easy and delicious recipe today.  It is basically a one bowl recipe.  I love having simple foods that I can take with me on my hikes.
This one has loads of good stuff in it, and it fills you up.
Here is the recipe.


While you are mixing this up, heat a large, nonstick pan on the stove (medium heat)  You want a very hot pan.

Ingredients:

2 cups corn flour (masa)
3 Tablespoons corn meal (I use fine)
1 tsp. baking powder
1/2 tsp. salt (optional)
1/4 tsp. black pepper
1/2 tsp. chipotle powder

1/2 tsp. ground cumin 
1 tsp. onion powder
1 tsp. garlic powder
1 Tablespoon lime juice
4 cloves garlic, minced fine
1/2 orange or red bell pepper, cut small
1/2 large onion, chopped fine
2/3 cup frozen or canned (or fresh) corn

1/2 cup black beans (canned or fresh, drained and rinsed)
2 Tablespoons chopped green chilies (canned)
4 cups water



Instructions:

In a large bowl, add the corn flour


Add the remaining ingredients (except the water)


Mix together with a spoon or rubber spatula 


When it is all combined, add the water, and mix until smooth.  Should be a little thicker than a pancake batter.


Let stand for 2 minutes, and stir again until smooth
Scoop 1/4c for each corn cake into the pan (large icecream scoop does the trick well)


Now, walk away.  You just made a huge mess, and it isn't going to clean itself.  Allow the cakes to cook on the first side until golden brown.  You will see this when the side that is up is dry and you can easily move the cakes around.  (about 2-3 minutes)  Flip and cook the other side for another 2 minutes.



This recipe makes about 14-16 cakes.  I let them cool a bit on a wire rack.  You can eat as they are, hot or cold.  I like to put a little salsa on top and some avocado (when I serve warm)
Cold, I like to just eat as they are.
I hope you enjoy this super easy meal.  You can add/subtract what you want and make them even more loaded. 
These are really good on a picnic or family get together.  You can make smaller and serve as an appetizer with some fresh guacamole on top, and a dollop of salsa.