Mini Corn Cakes
What is it about the cooler weather that has me instantly craving carbs!? I mean, to be honest, I always crave carbs, but there is something about a cool Fall day that just makes me want to eat something bready with everything. Maybe it’s the abundance of soups and chilis and stews that we start to eat this time of year, they’re just better with a biscuit or a grilled cheese on the side, right?
While making some sweet potato soup this week, I really wanted something hearty add to my meal. I thought about making a cornbread, but then I remembered seeing a picture of corn pancakes on Instagram and thought I could make mini corn cakes to dunk in my soup.
It took a little trial and error to get the measurements right. The batter had to be just runny enough to create a plump little pancake, and not so runny that I’d end up with a corn crepe (there may have been one of two accidental corn crepes in the process). Eventually I got it right and soon I had a plate full of these delicious little corn cakes. These corn cakes have everything we love about cornbread, but in a smaller package. They are soft on the inside with bites of sweet corn, and a little crunchy on the edges.
These mini corn cakes paired great with my soup. I topped the extras with a bit of fresh pico de gallo and had them for a snack later in the day. They would also be the perfect accompaniment to a nice warm bowl of chili. You could add a little cayenne or a finely chopped jalapeno to the batter for some spice. I also thought of drizzling them with honey while they’re warm to sweeten them up – that will have to be what I try next!