Corn Cakes

By yollymg

Ingredients

• 2 Tbsp. olive oil
• 2 cups fresh corn kernels
• 1/2 cup chopped sweet onion
• 1 cup buttermilk
• 1 egg, lightly beaten
• 3/4 cup quick-cooking polenta mix
• 1/2 cup all-purpose flour
• 1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 recipe Garden Relish
• Fresh basil leaves (optional)
• ~

Details

Servings 6

Preparation

Step 1

1. In skillet heat half of the oil over medium heat. Add corn and onion. Cook and stir 5minutes or until onion is tender. Remove from heat; cool. place half of corn mixture in a food
processor. Cover; process until nearly smooth. Transfer to a bowl. Stir in buttermilk and egg.

2. In another bowl stir together polenta mix, flour, baking powder, soda, and salt. Add polenta mixture to buttermilk mixture; stir just until combined. Stir in remaining corn mixture.

3. In very large skillet heat remaining oil over medium heat. For each cake, pour about 1/4 cup batter into hot skillet; spread batter if necessary.

Cook over medium heat about 2 minutes per side or until golden. Add more oil to skillet as needed. Spoon Garden Relish over corn cakes and top with basil.

GARDEN RELISH
In bowl combine 1seeded and
chopped red sweet pepper, 1 1/2cups corn kernels, 1/2 cup chopped onion, and 1/4 cup chopped basil. Stir in 1Tbsp. olive oil. Add salt and pepper to taste.