Ingredients
- 2 Tbsp olive oil
- 2 cups fresh corn kernels
- ½ cup chopped sweet onion
- 1 cup buttermilk
- 1 egg, lightly beaten
- ¾ cup quick-cooking polenta mix
- ½ cup all-purpose flour
- 1 ¼ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1 recipe garden relish
- Fresh basil leaves (optional)
Preparation
Step 1
1)In skillet heat half of the oil over medium heat. Add corn and onion. Cook and stir 5 minutes 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 eggs.
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 a very large skillet heat remaining oil over medium heat. For each cake, pour about ¼ 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 1 seeded and chopped red sweet pepper, 1 ½ cups corn kernels, ½ cup chopped onion, and ¼ cup chopped basil. Stir in 1 Tbsp olive oil. Add salt and pepper to taste.