Corn Cakes... and a Lesson in Oil-Free Cooking

Recipe Author: 
Kathy Pollard

These savory cakes are filling as well as versitile.  It's such a simple kid-pleaser that it became a regular in my home.  
This dish is a wholesome take on a traditional South American dish found in many countries.  Top with salsa for a Mexican flavor, plain for an traditional American side dish, or dill dressing for a Southwest ranch flavor.
The key to gently frying without oil here is a low heat and a bit of patience. 

Ingredients: 
  • 1 cup cornmeal
  • 1 T baking powder
  • 1 cup unsweetened soymilk
  • 1 T miso or soy sauce
  • 6 oz. firm tofu, sliken is fine
  • 1/3  C chopped red bell pepper
  • ½ C frozen corn kernels
  • 1 green onion
Instructions: 

Combine first 4 ingredients; mix well.  Add tofu; mix well. Add vegetables and mix.
Heat a coated skillet over medium-low heat.  Drop batter by ¼ cupful into the skillet.  Cook until browned, 1-2 minutes on each side.
 
The key to gently frying without oil here is a low heat and a bit of patience.  Peek underneath with a spatula:  If the cake holds together and is ever-so lightly browning, it’s ready to flip.

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