Cheesy Corn + Scallion Cakes (with Maple'd Greek Yogurt)
 
Prep time
Cook time
Total time
 
We fell instantly in love with these savory, hearty corn cakes from Leigh Ann Chatagnier's new baby- and toddler-centric cookbook, First Bites. My addition of lightly sweetened Greek yogurt is completely optional. ;)
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Makes: 12-15 cakes
Ingredients
  • For the Cakes:
  • 2 cups corn bread mix (or ¾ cup corn meal, 1¼ cups all-purpose flour + 1 tsp baking powder)
  • 1¼ cups milk
  • 1 egg
  • ½ cup cheddar cheese, shredded
  • 3 tablespoons scallions, thinly sliced
  • 1 cup fresh corn kernals
  • 3 T avocado oil or butter
  • For the Yogurt:
  • 1 cup full fat Greek yogurt, stirred until creamy
  • 1-2 T maple syrup
Instructions
  1. In a large bowl, combine all ingredients except oil or butter.
  2. Preheat a large, nonstick skillet over medium heat. Add avocado oil or brush with butter.
  3. Working in batches of 3 or 4 cakes at a time, spoon about 2-4 tablespoons of the mixture onto the skillet and cook for 2-3 mins per side, until golden brown and cooked through. (See note.) Meanwhile, stir maple syrup into yogurt to taste.
  4. Serve cakes immediately with maple yogurt over the top or on the side for dipping, or store cakes in the freezer for snacking at a later time. (Reheat in a toaster or toaster oven until warmed through.) Enjoy!
Notes
The recipe here is written as published, with permission, in First Bites by Leigh Ann Chatagnier. When making these cakes for Lana, who is for all intents and purposes eating the same food we are, I used canned, full-fat coconut milk in place of the milk; chose sharp cheddar cheese (and bumped it up by an extra handful); used an entire scallion; and added ¾ tsp sea salt.

Using exactly ¼ cup of the mixture for each cake, this recipe will yield a perfect baker's dozen (13 cakes).
Recipe by the pig & quill at https://thepigandquill.com/cheesy-corn-scallion-cakes-with-mapled-greek-yogurt/