Great with any meat or veggie dish that has a sauce. Use the extra sauce to drizzle over the cakes, or serve with sour cream on the side.
(They were a great accompaniment to Marinated Honey Dijon Chicken and garlic bok choy .)
**Kids also love to eat them because they can pick them up with their hands. : )
|1 1/2 cups yellow cornmeal|
|3/4 cup milk|
|1 cup grated old cheddar|
|3/4 cup flour|
|1 1/2 tsp salt|
|1/2 cup chopped green onion|
|2 tbsps basil chopped|
|1 tsp of baking powder|
Pour the cornmeal in a bowl. Add the milk and let sit for a minimum of 30 minutes.
After 30 minutes, add the flour, baking powder, salt, grated cheese, green onions, and herbs and salt. Mix with your hands until a sticky consistency, but not too dry. If batter is too runny, add a touch more flour.
Heat up non-stick pan with olive oil and drop batter by the tbsp. into the pan. Cook over medium heat, approximately 6 minutes on each side or until cooked through.
Show More Comments
No Comments yet