Corn Cakes
I was going to make homemade tortillas to serve with our spice-rubbed flank steak, but I wanted something with a little more bulk. I decided to make some corn cakes instead and they were great!
I made two large cakes out of this mixture, so that we could layer the cake with some black beans and the steak, but you could definitely make several smaller cakes with this mixture, to be used as appetizers or snacking or what have you.
Corn Cakes
1/2 cup corn
1/4 cup masa harina (you could also just use AP flour)
1/4 cup cornmeal
good pinch of salt
cayenne and freshly ground pepper to taste
1 tsp. baking powder
1 egg, beaten
1/4 cup milk (or buttermilk)
1/4 cup shredded cheddar cheese
canola oil, for pan frying.
Combine the masa, cornmeal, salt, peppers and baking powder in a bowl. Add the milk and the beaten egg. Depending on the texture you want (I wanted something a little firmer), you could always add some more milk to resemble something more pancake-like. Stir in the corn and cheese.
Heat canola oil in a skillet (I use a nonstick skillet to minimize the amount of oil). Add spoonfuls of the mixture to the skillet (depending how big you want the cakes) and press down lightly with a spatula. Cook until one side has set and is golden brown. Flip and cook the other side until golden.
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