Recipe courtesy of Rachael Ray
Episode: 30-Minute Brunch
Corn Cakes with Walnuts and Sage
Total:
22 min
Active:
10 min
Yield:
10 to 12 small corn cakes
Level:
Easy
Total:
22 min
Active:
10 min
Yield:
10 to 12 small corn cakes
Level:
Easy

Ingredients

Directions

Heat a nonstick griddle or nonstick skillet over moderate heat.

In a small saucepan, melt butter and transfer to a small mixing bowl. Wipe out pan and return to heat with 1 1/2 cups water. Bring water to a boil over high heat. Add cornmeal to a large mixing bowl add the hot water, stir to combine. Beat eggs, milk, and sugar with melted butter and stir this mixture into cornmeal. Sprinkle a little salt into bowl. Add 1 cup all-purpose flour into a strainer or a sifter. Knock strainer to add flour into corn cake mix. Add sage to batter and stir to combine.

Wipe a pat of butter, nestled in paper toweling, across the griddle pan to grease it. Place small ladles of corn cake batter onto griddle or skillet: make cakes 3-inches wide and allow a bit of space between them in the pan. Nest a few walnut bits into wet batter as the cakes begin to cook. Cook cakes 2 to 3 minutes on each side, until golden brown. Serve cakes with softened butter and honey for drizzling. YUMMY!

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