“My kids hate kale,” one friend confided recently, “But they sure love these cakes!” Loaded with nutritious vitamins, minerals, and fiber, Corn and Kale Skillet Cakes make a great breakfast or super dinner side dish.

Either way, kids and adults alike will enjoy these little rounds bursting with the goodness of corn and immune-enhancing kale.

Similar to the johnnycakes that sustained the early pioneers. Make some for your own little pioneers!

INGREDIENTS
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.

Serves 4-6.