You can eat these corn cakes for any meal. They will help you clear your pantry, clear your odds & ends. These things become important when you realize you need to eat down all the various grains in your pantry before you move to Pennsylvania sometime quite soon, that is, if you can find a home to live in there, which you haven't yet, but your lease is up in Chicago in one month and all those jars of grains are so heavy!
Plus, these are tasty. So, there's that.
1 cup corn meal
1/2 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 cup ricotta
1/2 cup milk
1 egg
1/2 cup corn kernels
1 fresno pepper minced
1/2 medium onion, minced
1 clove garlic, minced
1/4 cup cilantro, chopped
In a large mixing bowl, whisk together the dry ingredients. In a separate, smaller bowl, beat together the ricotta, milk, and egg. Combine the wet and dry ingredients, then stir in the vegetables. The batter will be very thick.
Cook these like the pancakes they are, on a greased skillet for a few minutes per side. Serve with salsa, sour cream, or agave nectar. (Or all these things at once, as I have done. That is the most delicious way.)
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