Friday, September 28, 2012

Corn Griddle Cakes with Parmesan and Chives

A blasphemy in August (yep, posting this late), but I used frozen corn for these. Frozen corn, people. It's a shame, and after a week I'm only now able to sleep fully at night. But it worked. I came across this recipe before assembling a dinner of roasted fish and salad. Alas, there was no fresh corn in our possession, but at least 2 bags of frozen. I'm not one to miss an opportunity.

Despite the above Situation, these corn cakes were still out to please. They turn out to be a not-too-delicate but not-too-heavy corn cake that's perfect for late summer/early fall -- with aforementioned fish and green salad.

Recipe on Page 294 in The Book

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