Corn Basil Cakes | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Corn Basil Cakes

Serves: 4

4.333335
Your rating: None (3 votes)
Your rating: None (3 votes)

Fresh and summery, these corn cakes are bursting with fresh basil.

Ingredients

These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Preparation

Combine flour, cornmeal, baking powder, salt and pepper in a bowl. Add buttermilk, eggs and butter, stirring just enough to combine. Fold in corn, basil, Parmesan and shallots.

Heat a heavy skillet over medium-high heat and coat with a thin layer of oil. Drop batter by the 1/4 cup onto the skillet, cooking until cakes are golden brown, 2 to 4 minutes per side.

Each serving: 250 cal, 15g fat (5g sat), 120mg chol, 480mg sodium, 23g carb, 2g fiber, 9g protein

Recipe by Jackie Freeman, PCC Chef

Recipe search

Refine search   Tips »

Related Share Comments My PCC

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)