Savory Corn Cakes
These delicious mini treats come out of the oven moist and fluffy. They are loaded with fresh corn kernels that adorn every bite. They are the perfect balance of sweet and savory and make a great breakfast to enjoy on the go, or a delectable vegetarian main with your salad.
Savory Corn Cakes
Yield: 12 Mini Cakes
Ingredients
- 5 fresh ears of corn, husks removed and kernels shaved off (you can also use canned corn, you will need 2 cups)
- 1 green onion finely chopped
- 3 garlic cloves minced
- 1 cup fresh basil leaves finely chopped
- 1 tsp baking powder
- 2 eggs very well whisked
- 2 tbsp all- purpose flour (or almond meal for a gluten free option)
- 1/4 cup feta cheese crumbled
- 1/3 cup shredded Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 C).
- Grease the muffin cups and line then with parchment paper.
- In a bowl, place the corn kernels with the chopped onion, garlic and basil. Mix until well combined.
- Add the baking powder, whisked eggs, flour, cheese and salt and pepper to taste. Make sure everything is very well combined.
- Divide the mixture among the muffin cups and bake in the heated oven for around 30 minutes until the cakes have risen and golden and fluffy.
- Remove from the oven and let sit for 10 minutes in the pan.
- Lift out of the pan and transfer to your chosen platter.
- Serve and enjoy!
