Corn Cakes with Walnuts and Sage (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 10 |
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Ingredients:
2 ounces (1/2 stick) butter |
1 1/2 cups water |
1 cup cornmeal |
2 large eggs |
1/2 cup milk |
1/2 cup sugar |
1 teaspoon (1/3 palmful) salt |
1 cup all-purpose flour |
2 tablespoons slivered fresh sage (from 4 sprigs) |
2 ounces walnut halves or pieces, a couple of handfuls from the bulk bins in market will due |
butter and honey, for topping your cakes |
Directions:
1. Heat a nonstick griddle or nonstick skillet over moderate heat.
2. In a small saucepan, melt butter and transfer to a small mixing bowl. Wipe out pan and return to heat with 1 1/2 cups water. Bring water to a boil over high heat. Add cornmeal to a large mixing bowl add the hot water, stir to combine. Beat eggs, milk, and sugar with melted butter and stir this mixture into cornmeal. Sprinkle a little salt into bowl. Add 1 cup all-purpose flour into a strainer or a sifter. Knock strainer to add flour into corn cake mix. Add sage to batter and stir to combine.
3. Wipe a pat of butter, nestled in paper toweling, across the griddle pan to grease it. Place small ladles of corn cake batter onto griddle or skillet: make cakes 3-inches wide and allow a bit of space between them in the pan. Nest a few walnut bits into wet batter as the cakes begin to cook. Cook cakes 2 to 3 minutes on each side, until golden brown. Serve cakes with softened butter and honey for drizzling. YUMMY!
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