Recipe Archives->Vegetables->Corn Cakes 02

Corn Cakes With Texas Caviar
Serves 10 - 12.

1 cup vegetable oil or less
1/4 cup red wine vinegar
2 cans (16 ounces each) black-eyed peas, rinsed and drained
1 small purple onion, peeled and chopped
1 small green bell pepper, seeded, ribs removed, and chopped
1 clove garlic, peeled and crushed
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1/8 teaspoon cayenne pepper

1/2 cup whole wheat or all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup cream-style corn
2 green onions, trimmed and finely chopped
1 egg or egg substitute, beaten
1/4 cup vegetable oil
1/2 cup plain milk

Place first 10 ingredients in a container with tight-fitting lid.
Seal and shake well. Refrigerate for 2 days. Remove and discard the
garlic clove. Shake the container once per day to blend the
ingredients.

Sift the flour, cornmeal, sugar, baking powder, salt, and cayenne
pepper into a medium bowl. Combine the corn, green onions, egg, and
2 tablespoons of the oil together until well-blended. Stir in the
soy milk. The mixture should be the consistency of a thick pancake
batter. Add a little more milk, if needed, to thin the mixture.

Heat the remaining 2 tablespoons oil in a heavy skillet. Working
in batches, place about 3 heaping tablespoons of the batter into
the skillet to make 1 cake. Cook for 3 to 5 minutes, or until 1 or
2 bubbles appear on top and the bottom is golden brown. Turn the
cake over and brown the other side lightly. Repeat with remaining
batter.

Serve corn cakes with Texas caviar.

Printable version: corn-cakes02.txt.