|
Griddled Corn Cakes
w/ black beans and guacamole
|
Dry Ingredients:
1 1/4 Cup Cornmeal, fine, whole grain
3/4 Cup Whole Wheat Flour, regular or albino
1 tsp. Baking Soda
1/4 tsp. Salt
Wet Ingredients:
2 Eggs
4 Tbs. Olive Oil
2 Tbs. Agave Nectar
3/4 Cup Buttermilk
1 Tbs. Apple Cider Vinegar
Filling:
1 1/2 Cups Black Beans, one 14 oz. can
1 Cup Corn Kernels, fresh or frozen
1/2 Tbs. Serrano Pepper, minced
3 Green Onions, sliced thin
Guacamole Garnish
|
|
Rinse and drain the black beans.
| |
Rinse & dry serrano pepper and green onion.
Mince the pepper and slice the onion thin
| |
Place corn, beans, pepper and green onion into a large mixing bowl.
Mix well and reserve.
| |
Place all wet ingredients into a bowl.
Mix well and reserve.
| |
Measure all dry ingredients.
Mix dry ingredients together.
| |
Add wet and dry ingredients into the bowl with the black bean-corn mixture.
| |
Mix and fold ingredients to form a batter.
Do not over mix the batter.
| |
Heat a griddle or pan to 350 degrees.
Cook corn cakes as you would any pancake.
They need about two minutes on each side.
Remove and top with a dollop of guacamole.
| |
|
