Crispy Corn Cakes With Smoky Black Bean Salsa |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 10 |
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This recipe is from The Big Book of Appetizers by Deeds and Snyder. It's one of our favorites. Some times we have these with nonfat plain yogurt instead of the sour cream. Ingredients:
for salsa |
2 cups cooked black beans |
1 cup chopped fresh tomato |
1/2 cup chopped red onion |
3 tablespoons minced fresh cilantro |
2 tablespoons fresh lime juice |
1 tablespoon minced chipotle chile in adobo |
1/2 teaspoon salt, to taste |
for corn cakes |
1 cup cornmeal |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/2 cup shredded sharp cheddar cheese |
1 cup buttermilk |
4 tablespoons unsalted butter, melted |
1 cup corn kernel |
oil, for skillet |
sour cream (to garnish) |
Directions:
1. Toss together all the salsa ingredients, taste for seasoning. Allow to sit while you prepare the corn cakes, then taste again before serving, adjust seasoning if necessary.
2. To make the corn cakes, Mix together the cornmeal, baking powder, salt, baking soda and cheddar. Add the buttermilk, butter and corn, gently fold together. Do not overmix.
3. Heat a large skillet, coat with a film of oil. Drop batter by the tablespoon onto the hot skillet. Cook until bubbles break on the tops of the cakes, then flip them over. Cook a few minutes more, or until the bottoms brown and one tests done.
4. Keep warm in a low oven until they are all cooked.
5. To serve, place three or four cakes on a plate, dollop some sour cream, and top with salsa.
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