Corn & Basil Cakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1/2 cup whole wheat flour or 1/2 cup flour
• 1/2 cup milk
• 2 eggs
• 2 tablespoons canola oil, divided
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper, freshly ground
• 2 cups corn, fresh or 2 cups corn, frozen
• 1/2 cup fresh basil, chopped

Recipe

• 1 whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. stir in corn and basil.
• 2 brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. cook until the edges are dry, about 2 minutes. flip and cook until golden brown on the other side, 1 to 3 minutes more. repeat with the remaining oil and batter, making 10 cakes total. reduce the heat as necessary to prevent burning.