Cook Time: 5 minutes
These were a fun alternative to rice or potatoes as a side at dinner. They would be good as a breakfast food too! The kids love the corn cakes, but could take or leave the black beans. The only problem now is that I'll have to search out other recipes to use up the cornmeal and buttermilk, which I do not normally have around the kitchen.
What you'll need:
- 1 can black beans, rinsed and drained
- 1 tsp oregano
- 2 tsp chili powder
- 2/3 C ground yellow cornmeal
- 2 Tbsp flour
- 1/4 tsp baking soda
- salt and pepper
- 3 Tbsp unsalted butter
- 1 C buttermilk
- 1 egg
- 1/2 C frozen corn
- 2 tsp canola oil
- sour cream and salsa for serving
In a saucepan over medium heat, stir together the beans, oregano, and 1 tsp of the chili powder. Cook, stirring occasionally, until the beans are heated through. Set aside.
In a medium bowl, whisk together the cornmeal, flour, baking soda, remaining 1 tsp of chili powder, a bit of salt and a bit of pepper.
In a small bowl, whisk together the butter, buttermilk and egg. Mix the wet ingredients into the dry until just blended. It will look lumpy. Fold in the corn.
Heat a large cast0iron pan over medium-high heat. Brush with oil. Working in batches, add the batter like you would for small pancakes (~ 1/4 C at a time). Use a flipper to keep the batter in a small circle. Cook the cakes, turning once, until brown and puffy (about 4 minutes). Transfer to a plate and cover with foil. Stir the batter and brush the pan with oil in between batches.
Top the cakes with the beans, and serve with salsa and sour cream.