But then there's the dinners that are prepared together as a family. Grandma Marlene brought dinner to a whole new level with the mention of needing to make corn cakes. What a great side dish and one of my new go-to favorites. And the leftovers are delicious with butter and honey for breakfast - yumm!
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon freshly ground pepper
2 teaspoons sugar
2 tablespoons butter, melted and cooled
1 cup buttermilk
1 cup shredded pepper jack cheese
1 cup leftover grilled corn or thawed frozen corn
1/4 cup finely chopped onion
1/4 cup finely chopped red pepper
In a large bowl, combine the first six ingredients. In another bowl, whisk the butter, egg and buttermilk; stir in the cheese, corn, onion and pepper. Stir in the dry ingredients just until combined. Cook on a well buttered griddle over medium-high heat by 1/4-cupfuls. Spread slighty, cook for 2-3 minutes on each side or until golden brown.
We served the cakes with pork chops that were grilled and basted with the glaze from the Chili-Barbecue Grilled Salmon recipe. What a great pairing. And for even a little more flair, slice an orange and grill the slices just until caramelized and serve with the chops.