Corn Cakes with Walnuts and Sage

  • Level: Easy
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 10 to 12 small corn cakes
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Ingredients

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

Directions

  1. Heat a nonstick griddle or nonstick skillet over moderate heat.
  2. 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.
  3. 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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