|Prep Time:||Less than 30 min|
This is one of my all-time favorite recipes, popular with everyone who tries it, even little kids who wouldn‘t ordinarily touch kale with the proverbial ten-foot pole. When kale is combined with sweet corn in these lovely little cakes, though, everybody loves it.
Corn and Kale Skillet Cakes are bursting with harvest flavors and good nutrition and they have a homey quality that makes me think of cozy evenings by the hearth, and pioneer women making satisfying johnnycakes in an iron skillet. Here’s the recipe:
1 cup flour
1 cup fine yellow cornmeal
1 teaspoon salt, or to taste
2 cups fresh or thawed frozen corn
2 cups finely chopped, firmly packed kale
2 large eggs
2 tablespoons melted butter or olive oil
2 cups milk
1 cup diced onion (optional)
Butter or oil for frying
1. In a large bowl, mix the flour, cornmeal, salt, corn and kale.
2. In a medium bowl, lightly beat the eggs, melted butter or oil, and milk to combine. Pour wet ingredients into dry and mix briefly.
3. Heat butter or oil in a large frying pan. Add the onion, if using, and saute until golden.
4. Add the sautéed onion to the batter, mix again, then drop about 1/4 cup batter per cake into the hot skillet, adding more oil or butter as needed to keep cakes from sticking. Cook until cakes begin to bubble, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Serve warm.