Corn Cakes With Walnuts And Sage Recipe - Cooking Index
Corn Cakes With Walnuts And Sage Recipe - Cooking Index
| 2 oz | 56g | Butter - (1/2 stick) |
| 1 1/2 cups | 355ml | Water |
| 1 cup | 62g / 2.2oz | Cornmeal |
| 2 cups | 396g / 13oz | Eggs (large) |
| 1/2 cup | 118ml | Milk |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 teaspoon | 5ml | Salt |
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 2 tablespoons | 30ml | Slivered fresh sage - (from 4 sprigs) |
| 2 oz | 56g | Walnut halves or pieces |
| = (a couple of handfuls from the bulk | ||
| Bins in market will due) | ||
| Butter - for topping cakes | ||
| Honey - for topping cakes |
Heat a nonstick griddle or nonstick skillet over moderate heat.
In a small saucepan, melt butter and transfer to a small mixing bowl. Wipe out pan and return to heat with 1 1/2 cups water. Bring water to a boil over high heat. Add cornmeal to a large mixing bowl add the hot water, stir to combine.
Beat eggs, milk, and sugar with melted butter and stir this mixture into cornmeal. Sprinkle a little salt into bowl. Add 1 cup all-purpose flour into a strainer or a sifter. Knock strainer to add flour into corn cake mix. Add sage to batter and stir to combine.
Wipe a pat of butter, nestled in paper toweling, across the griddle pan to grease it. Place small ladles of corn cake batter onto griddle or skillet: make cakes 3-inches wide and allow a bit of space between them in the pan. Nest a few walnut bits into wet batter as the cakes begin to cook. Cook cakes 2 to 3 minutes on each side, until golden brown.
Serve cakes with softened butter and honey for drizzling. YUMMY!
This recipe yields 10 to 12 small corn cakes.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B08) - from the TV FOOD NETWORK
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