Corn Cakes With Walnuts And Sage
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
39
Spice
51
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
60 g
Butter (1/2 stick)1.5 cups
Water1 cup
Cornmeal2 large
Egg1 cup
Milk1 cup
Sugar1 tsp
Salt (1/3 palmful)1 cup
All-Purpose Flour60 g
Walnut HalvesDirections:
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
3
Wipe out pan and return to heat with 1 1/2 cups water
4
Bring water to a boil over high heat
5
Add cornmeal to a large mixing bowl add the hot water, stir to combine
6
Beat eggs, milk, and sugar with melted butter and stir this mixture into cornmeal
7
Sprinkle a little salt into bowl
8
Add 1 cup all-purpose flour into a strainer or a sifter
9
Knock strainer to add flour into corn cake mix
10
Add sage to batter and stir to combine
11
Wipe a pat of butter, nestled in paper toweling, across the griddle pan to grease it
12
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
13
Nest a few walnut bits into wet batter as the cakes begin to cook
14
Cook cakes 2 to 3 minutes on each side, until golden brown
15
Serve cakes with softened butter and honey for drizzling
16
YUMMY!