Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup cornmeal, finely ground
- 1 jalapeño, finely diced (optional)
- 2 tablespoons finely chopped chives
- 1 teaspoon paprika
- 2 teaspoons salt
- 1/2 teaspoon ground pepper
- 2 cups fresh corn kernels
- 2 large eggs
- 2 tablespoons butter, melted
- 2 cups milk
- 2 cups finely chopped kale
- 1 1/2 cups (6 ounces) Roth® Organic Sharp Cheddar Cheese, shredded
- 1 tablespoon olive oil, plus additional olive oil for cooking cakes
- 1 cup diced onion
- 1 clove garlic, finely minced
- Sliced avocado, fried egg, hot sauce, salsa or sour cream, for serving
Method
- In a medium bowl, beat eggs, melted butter and milk. Pour the wet ingredients into the dry. Fold mixture gently until just mixed. Fold in chopped kale. Set aside.
- Heat olive oil in a large skillet over medium-low heat. Add onion and saute 3 minutes. Add garlic, cooking an additional minute, until fragrant. Remove from heat, and fold the onion-garlic into the batter.
- Return skillet to stovetop. Cover bottom with a thin layer of olive oil. Drop 1/4-cupfuls of batter into skillet and spread evenly, so they’re 1/4-inch thickness. Cook each cake until it begins to bubble, then flip and cook an additional 3-4 minutes until golden brown and cooked through. Serve warm with toppings of your choice.
- For freezing: Let the cakes cool, then freeze between sheets of parchment paper. To reheat, thaw cakes then pan-fry for a few minutes on each side, until warmed through.