Posted by: timscooking | March 13, 2010

Corn Cakes with Strawberries and Yogurt

During the week, breakfast is the usual grab and go, toast, a granola bar, a quick bowl of cereal. But on the weekend, I like to take time and make something that will give us a reason to spend time reading the paper, drinking coffee and easing into the day.

These corn cakes are not that difficult to make and the strawberries and yogurt topping can be prepared the night before so there really is very little prep time involved in the morning. Although traditional corn cakes include fresh corn kernels, I’ve left them out of this recipe for the sake of using strictly pantry ingredients. You could also serve the berries and yogurt with pancakes or waffles.

Corn Cakes

  • 4 large eggs
  • 1 1/2 c. buttermilk
  • 3 tbsp. melted butter
  • 1 c. yellow cornmeal
  • 1 c. all-purpose flour
  • 2 tbsp. sugar
  • 1 tsp. salt
  • 1 tsp. baking powder
  • Strawberries and Yogurt Topping

  • 1 quart strawberries
  • 2 tbsp. sugar
  • 1 tbsp. raspberry liquor
  • 1 c. plain non-fat yogurt
  • 2 tbsp. powered sugar
  • 1 tsp. real vanilla extract.
  • The night before: Prepare the strawberries and yogurt topping. Hull the strawberries and cut them in half, quarter larger berries. Mix the strawberries, sugar and liquor in a glass bowl, cover and refrigerate overnight. In a second glass bowl, simply mix the yogurt, powdered sugar and vanilla, cover and refrigerate also.

    The next morning; Whisk together eggs, buttermilk and melted butter in a medium  bowl. Sift together cornmeal, flour, sugar, salt, and baking powder. Add the dry ingredients to the wet mixture and stir until just combined. Let stand for 20 minutes.

    Preheat the oven to 250 degrees F. In a 12-inch nonstick skillet, add just enough butter to coat the bottom of the skillet and ladle in a 1/4 cup batter. You should be able to get three to four corn cakes in the skilet each time. Don’t crowd them as you want enough room to flip them. Let cook until the edges of each pancake start to brown and bubbles appear on the surface, about 2 minutes. Flip, cook another 2 minutes, then transfer to a cookie sheet and place in the warm oven. Repeat with the remaining batter. You should be able to get 10 – 12  corn cakes from the recipe.

    Divide the corn cakes among the plates, top with a half cup of the strawberries and drizzle a tablespoon of the yogurt mixture over each serving.

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