Ingredients
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1 1/4 cups all-purpose flour
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1 cup cornmeal, finely ground
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1 jalapeño, finely diced (optional)
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2 tablespoons finely chopped chives
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1 teaspoon paprika
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2 teaspoons salt
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1/2 teaspoon ground pepper
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2 cups fresh corn kernels
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2 large eggs
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2 tablespoons butter, melted
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2 cups milk
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2 cups finely chopped kale
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1 1/2 cups (6 ounces) Roth® Organic Sharp Cheddar Cheese, shredded
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1 tablespoon olive oil, plus additional olive oil for cooking cakes
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1 cup diced onion
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1 clove garlic, finely minced
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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.