Sunrise Corn Cakes with Herby Tomato Skillet

Ingredients

• fine cornmeal1 cup
• all-purpose flour1/2 cup
• baking powder1 teaspoon
• salt1/2 teaspoon
• milk1 cup
• egg1 large
• sweet corn kernels1 cup
• olive oil2 tablespoons
• cherry tomatoes, halved2 cups
• fresh basil, chopped1/4 cup
• lemon juice1 tablespoon
• butter1 tablespoon

Method

1. 1Whisk the cornmeal, flour, baking powder, and salt in a bowl.
2. 2In another bowl, whisk the milk and egg, then stir into the dry ingredients along with the corn kernels to make a thick batter.
3. 3Heat 1 tablespoon olive oil in a skillet over medium heat and drop in spoonfuls of batter; cook until the bottoms are golden, then flip and finish the second side.
4. 4In a second pan or the same skillet wiped clean, warm the remaining oil and butter.
5. 5Add the cherry tomatoes and cook just until they blister and soften, about 3 to 4 minutes.
6. 6Stir in the basil and lemon juice, then season lightly with salt.
7. 7Serve the corn cakes topped with the warm tomato mixture.

Tips

• If the batter feels too thick, loosen it with 1 to 2 tablespoons of milk.
• Keep the heat moderate so the cakes cook through before browning too deeply.

Nutrition