Monday, April 18, 2011

Italian Parmesan Corncakes

I’ve found that when I serve my kids anything in the form of a pancake, whether it’s sweet or savory, it’s generally quite popular with them. There’s something about letting kids eat food with their hands that, in my experience, makes mealtime more fun for them. It may not exactly be great kitchen table etiquette to eat with your hands, but once in a while it sure is fun.

These Italian Parmesan Corncakes have a crunchy texture from the cornmeal and a savory flavor from the Parmesan. Dipping them in a side of marinara sauce just brings it all together and really makes them hit the spot. These corncakes are just plain ol’ delicious!

Italian Parmesan Corncakes
Serves 4

1 cup cornmeal
1/3 cup Parmesan cheese, grated
1 tsp dried italian herbs
½ tsp salt
2 tsp sugar
1 tsp baking powder
1 large egg
¾ cup milk
2 tbsp canola or vegetable oil
Additional oil for cooking

In a bowl, combine the first six ingredients. In a separate bowl, whisk the egg, milk and oil. Slowly combine the dry ingredients with the wet and allow the batter to rest for 10 minutes.

After resting, pour 1 tbsp of oil in a large skillet over medium heat. Place 1 tbsp of the cornmeal batter in the skillet (making as many corncakes as possible) and cook for 2 minutes on each side or until golden.

Serve with marinara sauce on the side for dipping.

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