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!
Monday, March 17, 2008
Corncakes for Breakfast
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4 comments:
How terrific that it makes just the right amount for 1 person! Those cakes look delicious!
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.
To go to such lengths to make wonderful corn cakes and then use (bleagh) sugarless syrup -- I'm sad for you.
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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