Corn Cakes with Red Pepper Relish
Makes
4
servings
These savory, fluffy corn cakes will make a delicious appetizer for your next get-together.
Meal Type
Side Dishes
Diet Type
Vegetarian
Ingredients
Red Pepper Relish
1 ripe tomato seeded and chopped fine
½ red bell pepper diced fine
½ yellow bell pepper diced fine
2 scallions including ½ of the greens sliced fine
3 tablespoons parsley chopped
2 teaspoons marjoram minced
¼ teaspoon sea salt
Black pepper to taste
Splash of red wine vinegar or to taste
Corn Cakes
1 cup water boiled
¾ cup cornmeal
2 eggs beaten
1 ½ cups buttermilk
4 tablespoons butter melted
¼ teaspoon sea salt
2 teaspoons baking powder
½ teaspoon baking soda
1 cup spelt flour
Sour cream
1 ripe tomato seeded and chopped fine
½ red bell pepper diced fine
½ yellow bell pepper diced fine
2 scallions including ½ of the greens sliced fine
3 tablespoons parsley chopped
2 teaspoons marjoram minced
¼ teaspoon sea salt
Black pepper to taste
Splash of red wine vinegar or to taste
Corn Cakes
1 cup water boiled
¾ cup cornmeal
2 eggs beaten
1 ½ cups buttermilk
4 tablespoons butter melted
¼ teaspoon sea salt
2 teaspoons baking powder
½ teaspoon baking soda
1 cup spelt flour
Sour cream
1
Combine all the relish ingredients and set aside to develop the flavors.
2
Whisk the boiled water with the cornmeal. Let sit for a few minutes.
3
Add the eggs, buttermilk, and butter. Mix well.
4
Add all the dry ingredients and mix again.
5
For each pancake, drop a ¼ cup batter in a non-stick pan. Cook until bubbles appear. Flip and continue cooking for a few minutes.
6
Serve each pancake with a dollop of sour cream and the red pepper relish.