Monday, March 17, 2008

Corncakes for Breakfast

A few days ago I found this lovely bag of cornmeal in my grocery store.



Good heavens, it's not very PC, is it? My robust apologies to anyone who might be offended.

I bought it, though, because the price was right and it's a good quality cornmeal. My first experiment was this morning: corncakes.

They were dense but good. This recipe made exactly two 5-inch cakes. As you can see, I ate them with butter and maple syrup (sugar-free syrup, actually).

Now this particular brand of cornmeal is not gluten-free, but the recipe can be if you use GF ingredients.



Corncakes
makes 2 5-inch cakes

Combine in a bowl:

1/2 cup cornmeal
1 tablespoon sugar or sugar substitute
1/8 teaspoon baking powder

Whisk together; add:

1/8 cup mayonnaise
1/4 plus 1/8 cup milk

Stir to combine. Heat an 8-inch skillet over a medium flame. Spray pan with canola spray and spoon about 1/2 of the mixture, spreading slightly with the back of a spoon.

Cook until bubbles appear around the edges, about 3 minutes. Flip carefully with a spatula. Reduce flame to low. Cook another 2 to 3 minutes, or until bottom is golden. Remove from pan and keep warm; cook remaining batter the same way.

Stack with butter and drizzle with your favorite syrup. Enjoy!

4 comments:

Mary said...

How terrific that it makes just the right amount for 1 person! Those cakes look delicious!

Mrs. W said...

Hi, Mary,

There is something about a portion that you can make for 1 or 2 people. No sense in having 15 flapjacks when there's just me having breakfast at 9 in the morning while Mr.W is at work, eh?

I'll certainly be playing with this recipe a bit... I'd like to eventually make something with a lighter crumb, but without using flour... so we'll see. Maybe it needs an egg.

Anonymous said...

To go to such lengths to make wonderful corn cakes and then use (bleagh) sugarless syrup -- I'm sad for you.

Mrs. W said...

Well, when you're forced to live a sugar-free life, you do what you have to do. One does make tradeoffs.

As a foodie, though, I do find the best quality ingredients that I can within my dietary restrictions.

I could have used agave nectar, but the cornmeal does have a significant number of carbs, and I just couldn't do it.

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