June 16th, 2014

Southwest Corn Cakes

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Southwest Corn Cakes by Early Morning Farm CSA

Don’t let this picture fool you, this dish is so easy to make and perfect by itself or with a salad.  Once the carrots are chopped the rest is really just stirring and flipping.  If you have scallions laying around from a different week’s CSA Share they make a great topping, avocado, cilantro, and sour cream would also make good garnishes.  We love this local feta from Lively Run, but cheddar or queso fresco would also make good compliments.  Start by dicing the carrots and mincing the garlic.

Southwest Corn Cakes by Early Morning Farm CSA

Add olive oil to a pan, and add the garlic then the carrots and spices.  Cook the carrots just for a few minutes until they soften, then add the tomatoes and beans.

Southwest Corn Cakes by Early Morning Farm CSA

While everything is simmering make the corn cake batter.  Like any simple baking recipe first whisk together the dry ingredients, then the liquid, then combine.

Southwest Corn Cakes by Early Morning Farm CSA

Southwest Corn Cakes by Early Morning Farm CSA

Keep stirring the carrots, tomatoes, and beans, then heat a cast iron skillet to medium high heat.  Add about 1/4 cup oil, when the oil is hot fry the corn cakes about 1/8 cup or 2 tablespoons at a time.  I found that larger cakes are a little dry, so I like to keep them on the small side.  Fry in batches until the cakes are done.  The carrot mixture should be done after about 20 minutes of simmering.

Southwest Corn Cakes by Early Morning Farm CSA

Top the corn cakes with the carrot mixture, add desired toppings and serve.

Southwest Corn Cakes

1lb carrots, peeled and diced
15 oz can diced tomatoes
15 oz can or 2 cups cooked black beans
2-4 cloves garlic, minced
1 tsp cumin
1/2 tsp coriander
1 cup water
1 tablespoon olive oil
1 lime

Corn Cakes:

2 cups corn meal
1 tsp salt
2 tsp baking powder
1 – 1 1/4 cup water
1 egg lightly beaten
Canola oil for frying

Garnish:

4 oz feta cheese
1-2 scallions, sliced

Heat olive oil over medium heat in a saucepan or dutch oven.  Add garlic, cook for a minute, and then add carrots, cumin, and coriander.  Cook for about 4 minutes until carrots start to soften then add tomatoes, black beans, and water.  Bring to a boil then cook over medium low heat uncovered for about 20 minutes, or until carrots are tender and sauce has thickened.  Add lime juice to taste, either half the lime or all of it, and salt + pepper.

Make corn cakes.  Combine cornmeal, baking powder, and salt.  In a separate bowl whisk together egg and water.  For coarser grind cornmeal you may need to add extra water.  Mixture should be soupy but not watery.  Heat 1/4 cup oil in a cast iron skillet over medium high heat, when the oil is hot test a spoonful of the batter.  The edges should sizzle right away when added to the pan.  Fry cakes in batches and drain on paper towels.

Top corn cakes with carrot mixture, cheese, and other garnishes.

 

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