In my ongoing effort to clean out my freezer and pantry for the Spring Pantry Challenge, I decided to make corn and cheddar cakes. Replacing the flour with masa harina yields an unusually light, soufflé like breakfast cake. We often like to eat breakfast for dinner so this was a perfect weeknight meal. I served them with a mixed green salad for a well-rounded meal. This recipe was adapted from a Weight Watchers recipe.
I was able to use up some corn and chopped red pepper from the freezer, a little leftover buttermilk and sour cream from the fridge and some masa harina I had in the pantry!
Corn and Cheddar Cakes
Ingredients:
4 eggs
3 Tbsp masa harina
2/3 cup buttermilk
1 Tbsp butter, melted
½ tsp salt
pinch of pepper
2/3 cup corn kernels (fresh or frozen thawed)
¼ cup chopped seeded red bell pepper
½ tsp jalapeno pepper, seeded and minced
¼ cup grated cheddar cheese
¼ cup sour cream
2 Tbsp fresh cilantro
Directions:
Preheat the oven to 450 degrees. Whisk together the egg and masa harina in a bowl.
Add the buttermilk, butter, salt and pepper. Fold in the corn, peppers and cheese.
Spray 4 (1 ¼ cup) ramekins or use large muffin tins. Spray with non-stick spray and pour the batter into each.
Put the ramekins on a baking sheet and bake until browned and puffed, about 20 minutes. Using a knife unmold each cake onto a plate.
Mix together the sour cream and cilantro and place a dollop on each cake.
Makes a very satisfying dinner.
Nancy on the Home Front 