Monday, April 18, 2011

Cheesy Corncakes

Have you checked out Weelicious yet? The link is also in my sidebar, and I have loved all of her ideas and recipes. I've been convicted lately about the amount of junk my 3-year-old is eating, so I plan to come up with a lunchtime meal plan based on her recipes. We started the other day with big plans. I saw her recipe for Italian Parmesan Corncakes and knew they'd be a hit with my kids. I grilled some chicken breasts with Italian seasonings and got to work gathering the ingredients...until I realized I didn't have them. Bummer. I was able to scrounge up some stand-ins, and my version was, in our humble opinions, delicious! Our lunch of grilled chicken, cheesy corncakes, and a side of marinara sauce was incredible. Hope you'll try it!

Alicia's Cheesy Corncakes

(based on Weelicious' recipe)

1 box Jiffy corn muffin mix

1/4 cup Parmesan cheese

sprinkle of Italian seasoning

sprinkle of garlic powder

1 tsp baking powder

1 egg, slightly beaten

1 cup milk

1 cup of finely chopped spinach

1 tablespoon canola oil and more for cooking

Mix the corn muffin mix, cheese, seasonings, and baking powder in a bowl. Create a well in the center. Add egg and milk, and stir to combine. Stir in spinach, and allow to sit for 10 minutes (this step is always important for any type of pancake to make them light and fluffy) while your skillet preheats to 375 degrees. Use the canola oil to grease the skillet, and fry them for 2-3 minutes on each side until they're golden brown. Serve warm with marinara sauce for dipping.

As with any pancake recipe, you can be very creative in your veggie additions. These would be great with some chopped chickpeas, peas, or even broccoli.

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