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Corn cakes
Nb persons: 4
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| Corn Cakes with Honey Recipe courtesy Rachael Ray Prep Time:5 minInactive Prep Time:--Cook Time:20 min Level: Easy Serves: Ingredients | |
| 1 package | corn muffin mix, prepared to package directions for corn pancakes (recommended: Jiffy) |
| 2 ears | fresh corn, kernels scraped from cob |
| 1 | orange, zested |
| 2 | scallions, whites and greens, finely chopped |
| 3 tablespoons | butter |
| Honey | |
Directions
Mix corn pancake batter in a large bowl. Heat a griddle or cast iron pan over medium-low to medium heat.
Stir the corn kernels, orange zest, and scallions into batter. Cut up 2 tablespoons butter into small bits and fold it into the batter. Nestle a pat of butter into a folded paper towel and wipe pan with it. Pile the batter into mounds 3 inches wide and cook the cakes until deep golden on each side. Repeat with remaining batter. Meanwhile, heat a small pot of water over low heat and bring to a bubble. Remove the pan from heat and put the honey jar into the water bath to gently warm. Arrange the corn cakes on a serving platter and serve with honey drizzled on top.
Printed from FoodNetwork.com on Tue Feb 01 2011© 2011 Television Food Network, G.P. All Rights Reserved
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