SRC time again! This month, I had an easy time picking a recipe from Lesa’s blog since we just started back to classes the end of January and (for once) I had plenty of time to browse and contemplate. Lesa had a quite a repertoire. Her slow cooker recipes were one option (but I have a small slow cooker and have not really been successful with it yet), as were several Tex-Mex recipes. I ended up making two recipes and taking inspiration from a third that I completely did not follow (last week’s post on Millet Morning Porridge… originally Savory Oat-Stuffed Acorn Squash… yeah, didn’t follow that recipe). First, these sweet potatoes were a total cinch, and devoured prompty by hungry brunch invitees. Second, the Golden Cheddar Corn Cakes were a lovely and hearty dish. The recipe is pretty generous (serves 8, maybe), and I’m hoping it will feed me breakfast all week. (They didn’t, because I ate some for lunch.)
I actually mostly followed the recipe this time– of course, I made it gluten-free by using corn flour with a dash of baking powder and ground flaxseed. Beyond that, I just used the food processor a touch more. If you want a smooth interior, I suggest using a finely ground corn meal. I used a coarse grind, and they had definite texture with just a hint of crunch.
5 oz sharp cheddar
2 c frozen corn, thawed
1/2 c green onions, green part, sliced
1/4 c olive oil, plus oil for frying
4 eggs, separated
1/2 c corn flour (I used whole grain)
1/2 c cornmeal (I used whole grain)
1/2 t baking powder
1 T ground golden flaxseed
Optional: Butter
Cube cheddar and chop in food processor. Add the corn, green onions, oil, and egg yolks. Pulse until just mixed (you want the corn chopped, not pureed). Mix the corn flour, corn meal, baking power, and flaxseed meal together in a measuring cup or small bowl. Add to the wet ingredients and mix until just blended.
Whisk the egg whites until they form soft peaks. Fold the egg whites into the corn blend.
Heat a griddle over medium heat. Lightly oil. Drop large tablespoons of batter onto the griddle. Cook for about 2 minutes per side, or until they are lightly browned. Serve with butter, if desired. (Lesa says to use it, and I agree. It’s well worth the calories.)
Secret Recipe Club, if you haven’t seen it, is a group of bloggers who are secretly assigned another writer’s blog. We each pick a recipe, then blog about their blog and our experience with that recipe. Click on the blue frog below to see what else we made this month.
Sustainable Cooking for One 
These corn cakes look delicious! Corn with cheese and green onions – yum! What a great choice for SRC!
And thanks for stopping by my blog and for your tip on natural Nutella, I will look it up. or maybe I will try making my own Nutella :-).
If you make Nutella successfully, send me the recipe? I’ve tried several times without much success. It’s edible, but never quite right.
What a great, healty, easy dinner – I’m bookmarking this – it’s right up my alley. I’m so with you on the slow-cooker. I love the idea of it, but have yet to really figure it out. Other people seem to make such amazing things with theirs! Happy to have found your blog!
Yes, pretty easy, and I was thinking that trying to bake them might be easier for a group (so you don’t have to stand at the stove and they all come out hot together).
Your corn cakes look delish and I love that they contain flax seed.
If you haven’t already, I’d love for you to check out my SRC entry Lemon Almond Biscotti.
Lisa~~
These look like a great addition to almost any meal. I can’t wait to try it out!!!
Glad you liked them!
wow- these look great!
I love corn cakes and the thought of adding cheese to them makes my mouth water. Great choice for SRC!!
I really want to make these. They look so good and easy for a quick side.