Corn cakes are a form of corn bread, a shallow fried version. Its also sometimes called "hoe cakes" or "jonny cakes". Its almost like corn cakes or to compare it to something Indian - its almost like akki roti (Kannadiga dish made of rice flour). This Southern (as in the American South) dish gets an Indian flavor with the addition of curry leaves. While eating the corn cakes I couldnt help but be reminded of vadai. Whatever be the name it sure was delicious and it was a perfect accompaniment to the stew we had on a cold October evening. It doubles up as a wonderful evening snack or appetizer with a dip/sour cream/ketchup.
1/2 cup corn meal
1/4 cup rice flour
2 tsp green chili paste (2-4 green chilies)
1 tsp minced garlic
1/4 cup frozen (and thawed) or fresh corn
1/4 cup curry leaves
1 small red onion
A pinch of baking soda
Salt to taste
2-3 tbsp feta cheese (or any mexican cheese) - optional
- Grind curry leaves in food processor. Add onion, green chili paste and garlic. Pulse it a few times.
- Now add corn flour, rice flour, baking soda and salt. Pulse a few times just until the ingredients are mixed.
- Remove the mixture in to a bowl. Add corn and cheese (if using). Adjust seasoning.
- Heat 2-3 tbsp oil in a skillet. Make sure the oil coats the surface of the skillet.
- Drop lemon sized ball of the mixture into the hot oil. Flatten it (thickness should be that of a pancake).
- Cook under medium flame and let it brown.
- Flip to cook the other side. Remove when both sides are brown.
- Serve warm.