Corn & Basil Cakes

Name: Corn & Basil Cakes
Ingredients: 1/2 cup white whole wheat flour or 1/2 cup flour; 1/2 cup milk; 2 eggs; 2 tablespoons canola oil, divided; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon pepper, freshly ground; 2 cups corn, fresh or 2 cups corn, frozen; 1/2 cup fresh basil, chopped

9 ingredients

2 steps

Ingredients

1/2 cup white whole wheat flour or 1/2 cup flour
1/2 cup milk
2 eggs
2 tablespoons canola oil, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
2 cups corn, fresh or 2 cups corn, frozen
1/2 cup fresh basil, chopped

Directions

1

Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
2

Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.