From Scratch Snacks: Corn Cakes
You know I love my muffin tops around here! The latest we tried were these sweet and yummy Corn Cakes. This is one easy after school snack that also accompanies chili and soup quite nicely!
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1 cup unbleached flour
1/3 cup organic sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup almond milk
Preheat oven to 400 degrees
In a large bowl, mix together cornmeal, flour, sugar, baking powder and salt. Add egg, oil and milk.
On a greased cookie sheet, spoon batter (I used medium scoop) onto baking pan
Bake for 12-15 minutes
You could also try adding 1/4 cup of your favorite cheese and some chopped jalepenos if you are feeling...spicy! Simple, economical and yummy!
What do you have cooking today? Link up over at Townsend House!
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Have you have gotten those corn cakes in the store? They come in different flavors like blueberry and such? I wonder if these would taste like them - I used to love them when I was younger but haven't had them for ages
ReplyDeleteSarah
anythingbetween
Along the same lines Sarah! But healthier and without the $4 pricetag! Easy snack my kids enjoy!
DeleteThese look so yummy! I bet they would be perfect with soup. Delicious!
ReplyDeleteHi~ Stopping by to say thanks for visiting me at Turnips 2 Tangerines~ now following you:) These corn cakes would be wonderful with a big bowl of spicy hot chili! Thanks for the follow~ Have a Great Week~ Lynn H @ Turnips 2 Tangerines
ReplyDeleteOOH, this looks very yummy!!! I just may have to make this sometime!! Thanks for sharing this! =D Now I'm YOUR newest follower! =D
ReplyDeleteI think I'm going to have to try this recipe! I usually don't buy almond milk, have you used cow's milk in the past? Thanks!
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