I hope that you all are starting your week off on the right foot…whichever foot that may be. I know this week is bound to be eventful as I am headed to Houston at the end of the week for Easter. I can only imagine what chaos is to ensue with my family…there is always something going on. Not to mention, my poor little sister will probably be laid up in bed for a couple of days after getting her wisdom teeth taken out…perfect timing! Moving on…with spring here, and summer on it’s way I can only take this time to utilize the seasons freshest produce…the main ingredient today being sweet shucked corn. Now when thinking of corn, the first image that pops into my mind automatically is the beautiful rows of corn fields along Texas highway 71 each time I travel from Austin to Houston. The rows are just breathtakingly abundant, with each row perfectly aligned. Sometimes I just want to pull over on the highway and play a game of hide-and-seek beneath the gigantic stalks swaying in the Texas breeze. It truly makes me appreciate my state of Texas just a little bit more. Now, I used to be a corn phobic, but that was until I discovered corn bread, my favorite chili utensil…and now these little corny cakes have become the object of my affection. I am in love with the idea of combining sweet corn, fresh chopped green onion, and tangy buttermilk all in one cake. Whoever came up with the idea is purely genius…maybe his name was Johnny (this is a job for Google). I have noticed that some of the food blogs that I follow occasionally post a “Meatless Monday” blog showing how satisfying a meatless meal can actually be. I figured that since today is Monday, and this meal is Meatless, I would make this my first Meatless Monday. I hope that y’all enjoy this great meatless recipe for my debut and thank Johnny for his cakes.
Fresh Corn and Green Onion Johnnycakes
1 c. yellow cornmeal
2 Tbs. all-purpose flour (for gluten-free use almond flour)
1 Tbs. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. black pepper
1 1/4 c. low-fat buttermilk
1/2 c. chopped fresh green onions
1 large egg
12 oz. bag frozen corn, defrosted (you can also use fresh or canned corn (about 1 cup))
1. Combine cornmeal and next 6 ingredients (through black pepper) in a large mixing bowl.
2. Add buttermilk, green onions, and egg, stirring with a whisk until blended.
3. Heat a nonstick griddle or large nonstick skillet over medium-high heat.
4. Coat pan with cooking spray.
5. Spoon batter by heaping tablespoons onto the hot pan (I actually used a tablespoon measure, I did 1 Tbs. for small cakes and 3 Tbs. for the larger cakes).
6. Turn johnnycakes over when the edges begin to brown (about 2-3 minutes).
7. Cook an addition 2-3 minutes or until lightly browned.
8. Remove johnnycakes from the pan; cover and keep warm.
I serve these johnnycakes garnished with fresh chopped green onions and a dollop of plain Greek yogurt or sour cream. These pair great with a fresh veggie omelet or for those of you who refuse to try a meatless diet, a nice heaping bowl of Texas chili. Try these cakes with my White Chili recipe…sooo yummy!