Corn and Basil Cakes

1/2 cup whole wheat or all purpose flour

1/2 cup low-fat milk

2 large eggs

2 tablespoons canola (save one for cooking)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups fresh corn kennels (about 2 large ears or frozen)

1/2 cup chopped basil

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

Brush a large nonstick skillet lightly with some of the remaining tablespoon of oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using 1/4 cup batter for each, making them about 3 inches wide. (I used a 1/4 measuring cup)

Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1-3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.

Picked this recipe up at a farmers market in San Francisco.  Thought I’d finally try making them as had corn and basil from the farm box. (Full Belly Farms)

Easy and yummy.  I used canned corn. Have to confess as I was on the cautious side and didn’t want to waste my fresh corn. Still tasty!!! Next time with fresh corn. 

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