Corn Cakes, GF

By MaryEllen

Some corn cakes (arepas) are simply corn meal and water. This recipe calls for eggs, cheese and milk, making for interesting eating. It can be made dairy-free and egg-free (see instructions). You can make these arepas as an appetizer, too; spoon tablespoons of batter onto a hot griddle to make them bite-size.

Ingredients

• 2 cups fresh or frozen sweet corn kernels, microwaved 3 minutes, cooled
• 1 1⁄3 cups gluten-free corn flour
• ¾ cup grated mozzarella or cheddar cheese of choice
• ½ cup (1 stick) unsalted butter or Earth Balance Buttery Sticks, melted
• 2 large eggs
• 2-3 tablespoons milk of choice
• 2 tablespoons sugar, optional
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil or other vegetable oil

Details

Servings 10
Preparation time 7mins
Cooking time 14mins
Adapted from glutenfreeandmore.com

Preparation

Step 1

In a large bowl, place sweet corn kernels, corn flour, cheese, melted butter, eggs, milk, sugar (if using), salt and pepper. Stir ingredients until well combined.

2Heat a skillet or griddle. Add olive oil.

3Spoon batter onto hot skillet and cook over medium heat until corn cakes are golden brown on one side. Flip and cook an additional 2 to 3 minutes until done. Serve warm or at room temperature.
1 serving contains 229 calories, 15g total fat, 8g saturated fat, 0g trans fat, 71mg cholesterol, 136mg sodium, 19g carbohydrates, 2g fiber, 0g sugars, 6g protein.