TRIPLE CORN CORNCAKES

Okay, so I  made the Chili yesterday. The weather seemed to be perfect for it. I took my own advice and made the corn cakes instead of the rice. This is not my recipe. It belongs to my late Mother in Law Helen who knew her way around the kitchen. It is used for sopping up gravy at supper time. It's also at home during breakfast on a chilly morning served along side some ham steak or sausage and smothered in sweet butter and maple syrup, honey, or agave.It can also be used as an appetizer, see the options at the end. The batter can be made in advance and refrigerated. Just make sure it's art room temperature before it hits the grill.

1/2 cup cornflour (can sub very fine grind cornmeal)
1/4 cup potato or regular flour

1 can creamed corn

1/2 cup yogurt

2 large eggs

Milk as needed

1/2 teaspoon baking Powder

Black Pepper and salt  to your taste ,coarsely ground . We do not use salt.

Measure the cornmeal into a large bowl.  Add the yogurt and stir well making sure all the meal is covered well. Let it stand covered for 10-15 minutes .Add the flour and baking powder. Begin heating a greased griddle . It's ready when a drop of water evaporates instantly. Add eggs and creamed corn. Then add milk, if necessary to correct batter consistency to a  free pouring (but not watery) batter. Add pepper . Do not over mix batter.

Test you griddle. Make corncakes  turning only once. If you plan to serve them immediately, you can keep them warm in an oven, covered with foil. You can also cool them and then reheat on a grill. The grid marks make them taste even better because of the sugar content of the corn.

     Options

1. Add minced ham, green bell pepper, green onions, snipped sun dried tomato, shredded cheese as side dish or light lunch with a salad or soup
2. As a really nice appetizer. Grill the cooked corncakes and serve with salsa and sour cream. Or , for a healthier version serve with fresh chopped tomato with pressed garlic and salt and fat free yogurt mixed with mashed avocado.

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