Broccoli Cornmeal Cakes

By á-9182

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups milk
• 2 eggs, lightly beaten
• 3 tablespoons vegetable oil
• 2 cups chopped broccoli
• Crumbled goat cheese (chevre)
• Crisp-cooked bacon
• Honey

Details

Adapted from bhg.com

Preparation

Step 1

In a medium bowl whisk together flour, cornmeal, baking powder, and salt. Whisk in milk, eggs, and vegetable oil, mixing just until batter is smooth. Let stand 10 minutes.
Meanwhile, in a medium saucepan, bring 2 cups water to boiling. Add broccoli; reduce heat and cook, covered, for 4 minutes. Drain well.
Stir broccoli into batter (batter will be thin). Drop batter by 1/3-cup measures into a hot, well-oiled cast iron or heavy skillet or onto a griddle. Cook over medium-high heat 2 minutes or until golden brown, turning once. Keep warm while cooking remaining cakes. Top each with goat cheese, bacon, and a drizzle of honey.