PCC serves up Corn Basil Cakes

Aug 29, 2013
Basil Corn Cakes

Serves 4

¼ cup flour

¼ cup cornmeal

½ teaspoon baking powder

Salt and pepper, to taste

½ cup buttermilk

2 eggs, lightly beaten

1 tablespoon butter, melted

1 cup fresh corn kernels
(about 2 large ears)

¼ cup chopped fresh basil

¼ cup grated Parmesan cheese

1 tablespoon chopped shallot

High-heat oil, for cooking


Combine flour, cornmeal, baking powder, salt and pepper in a bowl. Add buttermilk, eggs and butter, stirring just enough to combine. Fold in corn, basil, Parmesan and shallot.

Heat a heavy skillet over medium-high heat and coat with a thin layer of oil. Drop batter by the ¼ cup into the skillet, cooking until cakes are golden brown, 2 to 4 minutes per side.


Recipe by PCC Natural Markets.
For more delicious, seasonal recipes, visit pccnaturalmarkets.com/recipes.

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