FRESH CORN CAKES W IT H GARDEN RELISH
2
Tbsp. olive oil
2
cups fresh corn kernels
'A
cup chopped sweet onion
1
cup buttermilk
1
egg, lightly beaten
34
cup quick-cooking polenta
mix
Va
cup all-purpose flour
1 4
tsp. baking powder
34
tsp. baking soda
’/2
tsp. salt
1
recipe Garden Relish
Fresh basil leaves (optional)
1
.
In skillet heat
half
of the oil over medium
heat. Add corn and onion. Cook and stir 5
minutes or until onion is tender. Remove from
heat; cool. Place half of corn mixture in a food
processor. Cover; process until nearly smooth.
Transfer to a bowl. Stir in buttermilk and egg.
2
.
In another bowl stir together polenta mix,
flour, baking powder, soda, and salt. Add
polenta mixture to buttermilk mixture; stir just
until combined. Stir in remaining corn mixture.
3
.
In very large skillet heat
remainingo\\
over
medium heat. For each cake, pour about
lA
cup
batter into hot skillet; spread batter if necessary.
Cook over medium heat about 2 minutes per
side or until golden. Add more oil to skillet as
needed. Spoon Garden Relish over corn cakes
and top with basil,
m a k e s 6 ( 2 - c a k e ) s e r v i n g s ,
g a r d e n r e l i s h
In bowl combine
1
seeded and
chopped
red sweet pepper, 1V2
cups
corn kernels,
V2
cup chopped
onion,
and
lA
cup chopped
basil.
Stir in 1 Tbsp.
olive oil.
Add
salt
and
pepper
to taste.
