Sunday, July 29, 2012

Sunday Brunch

Somehow I stumbled upon this great website called www.ezrapoundcake.com.  If I'm not mistaken, Dust Jacket Attic posted a picture with a link to a recipe. As it goes with the internet, one click leads to another and I found this fantastic recipe for Summer Corn Cakes. Rebecca is the genius behind the blog. You can read more about her here
Now I must confess that Rebecca did not envision this recipe as a Sunday Brunch item. The original recipe is served with a lovely tomato and avocado salsa. The really nice thing about this recipe is that it makes quite a few cakes so I have leftovers to serve for a light dinner and then I'll include the salsa. Yea! I love cooking once and having numerous meals. By the way, Rebecca does a post every Monday called Meatless Mondays, great for those of us who follow a vegetarian diet. Do check out her blog, if you enjoy food, and who doesn't, you'll really enjoy everything on her site.

Summer Corn Cakes 
3 ears corn, shucked
1 cup all-purpose flour
1/2 cup cornmeal (If you can only find cornmeal mix, skip the baking powder.)
1/4 cup diced red onion (I didn't have a red onion so I used a regular yellow onion)
1/4 cup thinly sliced fresh basil
1 teaspoon baking powder
1/2 teaspoon baking soda
Sea salt and freshly ground black pepper
2 large eggs, lightly beaten
2 tablespoons well-shaken buttermilk
2 tablespoons unsalted butter, melted
(I included about 1/8 teaspoon of cayenne pepper to my mixture)
Canola oil, for frying

Cut the corn from the cobs. Place 2 cups of the corn in a food processor and pulse several times until the corn is slightly pureed. Add to remaining corn kernels.
 Add flour, cornmeal, basil, baking powder, baking soda, salt and pepper to the corn. Stir.
 Add eggs, buttermilk and butter. Stir just to combine.
Use a large skillet and place over medium heat. Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot.
Place 1 heaping tablespoon of mixture in skillet and cook 1 to 2 minutes per side. Place on warming tray and keep warm while you finish the entire batch.
As you can see, I served mine with poached eggs and topped them with fresh chives from my garden. The cakes are truly delicious. I was a little concerned about the basil, but it gave the cakes a great, unexpected taste. This is a must do again recipe.
If you would like to serve the cakes with the salsa rather than the eggs, or maybe the eggs with the salsa, here's the recipe;
Chopped Tomato and Avocado Salsa
Makes about 2 cups

1 large tomato, cored and chopped
1 scallion, trimmed and minced
1/2 jalapeno pepper, cored, seeded and diced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 garlic clove, minced
Juice of 1/2 lime
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons white wine vinegar
Sea salt and freshly ground pepper
1 avocado, peeled, pitted and diced

1.Place all of the ingredients (except the avocado) in a bowl, and stir to mix. Refrigerate in an airtight container until ready to serve, for up to 2 days.
2.Just before serving, add the avocado, and mix gently.
You can see Rebecca's original post and recipe here.

Wishing you a lovely Sunday.

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  1. Undoubtedly, more delicious Sunday brunch with this, thanks for the recipe, it's ideal for a light summer dinner, so I take the recipe for my family .... and I will remember you when I will be eating this!

  2. Hey, Rhonda – I'm thrilled that you stumbled onto my site! Your corn cakes look absolutely delicious. I never would have thought about adding a poached egg, but now I have the perfect excuse to make another batch of these things. ;) God bless brunch.