Corn Cakes with Walnuts and Sage
- 2 ounces (1/2 stick) butter
- 1 1/2 cups water
- 1 cup cornmeal
- 2 large eggs
- 1/2 cup milk
- 1/2 cup sugar
- 1 teaspoon (1/3 palmful) salt
- 1 cup all-purpose flour
- 2 tablespoons slivered fresh sage (from 4 sprigs)
- 2 ounces walnut halves or pieces, a couple of handfuls from the bulk bins in market will due
- Butter and honey, for topping your cakes
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!
Recipe courtesy Rachael Ray