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Corn Cakes With Walnuts And Sage

Courses: Breads, Side dish

Recipe Ingredients

2 oz 56gButter - (1/2 stick)
1 1/2 cups 355mlWater
1 cup 62g / 2.2ozCornmeal
2 cups 396g / 13ozEggs (large)
1/2 cup 118mlMilk
1/2 cup 99g / 3.5ozSugar
1 teaspoon 5mlSalt
1 cup 62g / 2.2ozAll-purpose flour
2 tablespoons 30mlSlivered fresh sage - (from 4 sprigs)
2 oz 56gWalnut halves or pieces
  = (a couple of handfuls from the bulk
  Bins in market will due)
  Butter - for topping cakes
  Honey - for topping cakes

Recipe Instructions

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.

30 MINUTE MEALS with Rachael Ray - (Show # TM-1B08) - from the TV FOOD NETWORK


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