MINI CORN CAKES WITH AVOCADO AND TOMATOES
Provided by Anne Burrell
Time 40m
Yield about 40 mini corn cakes
Number Of Ingredients 17
Steps:
- For the avocadoes and tomatoes: Slice the avocadoes in half lengthwise. Carefully remove the pit. Using a spoon, scoop out the flesh from the skin and then dice.
- In a large bowl, toss the avocadoes with the lime juice, chile paste, cilantro, garlic, and salt. Taste to make sure it is delicious and well seasoned. Cover with plastic and let sit.
- Toss the cherry tomatoes with olive oil and season with salt. Taste to makes sure they are delicious. Cover and let sit.
- For the corn cakes: Melt the butter in a small saucepan over low heat. Combine the cornmeal, flour, baking powder, and salt in a large bowl. Stir to combine. Make a hole in the center of the dry ingredients and add the eggs, milk, and melted butter. Stir until just combined. Add in the corn kernels and stir to combine.
- Coat a cast iron pan with olive oil and bring to a medium-high heat. Spoon the batter into the pan the size of half dollars. When the sides of the cakes have set and the bottom is lightly browned, turn the cakes over and cook on the other side.
- Remove the cakes and top with some avocado and a tomato half.
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Sharon Masendeke
[email protected]These corn cakes are a delicious and healthy way to start your day.
olaitan abolaji
[email protected]I've never made corn cakes before, but this recipe was so easy to follow. The cakes turned out great!
Hamid Muneeb
[email protected]These corn cakes are a great way to use up leftover avocado.
Sania Taj
[email protected]I love that these corn cakes can be made ahead of time and reheated later.
Aquila Thorne
[email protected]These corn cakes are so easy to make, even a beginner cook can make them.
Hira Dura
[email protected]I made these corn cakes for my vegan friend and she loved them! They're a great option for people with dietary restrictions.
rayhankabir razu
[email protected]These mini corn cakes are the perfect finger food for parties. They're also a great way to get kids to eat their vegetables.
Katelynn Schroeder
[email protected]I love the combination of flavors in these corn cakes. The sweet corn, creamy avocado, and tangy tomatoes are a perfect match.
Alson Alston
[email protected]These corn cakes are a great way to use up leftover corn. They're also a healthy and filling snack.
Ricky daddy
[email protected]I've made these corn cakes several times now and they're always a crowd-pleaser. They're perfect for breakfast, lunch, or dinner.
Sanam Mono
[email protected]These mini corn cakes are so delicious and easy to make! I love that I can use fresh or frozen corn, and the avocado and tomato topping is so refreshing.
Soman Magar
[email protected]I made these corn cakes for my family and they were a big hit! The cakes were fluffy and flavorful, and the avocado and tomato topping was the perfect complement.
Sakshyam Rai
[email protected]These mini corn cakes were a hit at my brunch party! They were so easy to make and everyone loved the combination of sweet corn, creamy avocado, and fresh tomatoes.