Dishin’ with Dody: Nightmare on Chicken Feet
- 1/2 cup cornmeal
- 1/2 cup white whole-wheat flour (see Note) or all-purpose flour
- 1/2 cup low-fat milk
- 2 large eggs
- 2 tablespoons canola oil, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon crushed red pepper
- 2 cups fresh corn kernels (about 2 large ears; see Tip) or frozen
- 1/2 cup chopped fresh basil
- Whisk flour, cornmeal, milk, eggs, 1 tablespoon oil, baking powder, salt and peppers in a medium bowl until smooth. Stir in corn and basil.*
- Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.
Published July 17, 2012
Join the discussion — please keep to our Community Guidelines.