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Ingredients
- For the cornmeal cakes
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1/2 cup
Coarse cornmeal
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1 cup
All purpose Flour
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1/2 teaspoon
Baking soda
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1 teaspoon
Baking powder
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1/2 teaspoon
Salt
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1 1/2 cups
Buttermilk
-
1
Egg
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1 teaspoon
Granulated sugar
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3
Green onions, minced white and light green parts
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1 tablespoon
Vegetable oil for cooking
- Black Bean & Corn Salsa
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1/3 cup
Cooked black beans (rinse if using canned)
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1/2 cup
Corn, fresh or frozen
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4
Green onions, sliced
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2 tablespoons
Olive oil
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1 tablespoon
Fresh lime juice
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1
Clove of garlic, minced
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1/2 teaspoon
Salt
Directions
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n a 10" skillet warmed under medium heat, add the cornmeal and toast until light golden brown. This will take about 3 minutes with intermittent stirring. Immediately transfer to a large bowl to stop the cooking process. After it has cooled for about 5 minutes (which is a perfect time to make the accompanying salsa) add the flour, baking powder, baking soda and salt and mix together with a whisk.
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In a small bowl combine the egg, buttermilk and sugar. Then add to the larger bowl, stirring only until the mixture is barely smoothed out. Stir in the green onions.
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Add oil to a heavy nonstick skillet and place over a medium high heat on the stove. Ladle on the better using a 1/4 c scoop. Flip the cakes when bubbles form at the top, about 3 minutes then cook 2 minutes on the other side.
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For Salsa - In a small jar, combine olive oil, lime juice, garlic and salt.
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In a small bowl add black beans, corn and green onions pour in lime mixture and toss together. Serve on top of cornmeal cakes
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