Sweet Carrot-specialties-corn-cake.jpg

Sweet Carrot Corncake

Yields 12 4 oz. corncakes. This recipe is Gluten-free.

INGREDIENTS:

  • Eggs, whole    5 each
  • Milk    2 cups
  • Corn    2 Cups
  • Cornmeal    1 ¾ cups
  • Gluten Free Cornbread Mix    1 ¼ cup
  • Sugar    2 tbsp.
  • Baking Powder, double acting    2 tbsp. + 1 tsp.
  • Salt    2 tsp.
  • Butter, melted    1 tbsp.
  • Scallions, thinly diced    1/3 cup

HOW TO MAKE IT:

  1. Place the eggs, milk, half of the corn, cornmeal, GF cornbread mix, sugar, baking powder, salt, and melted butter into a large mixing bowl.
  2. Using a hand blender on low speed, blend the above ingredients until thick and creamy, about 2-3 minutes.
  3. Using a rubber spatula, scrap down the sides of the bowl to make sure all the ingredients are evenly incorporated.
  4. With the same rubber spatula, fold in the scallions and the remaining half of the corn into the batter.
  5. Place completed batter in an air-tight plastic container. Batter is good for 5 days, covered, in the refrigerator.
  6. To cook corncakes, place non-stick skillet or cast-iron skillet on stove top and heat on medium-high heat.
  7. Spray pan with non- stick spray.
  8. Using a ½ cup measuring cup, scoop out batter and place in pan.
  9. Corncakes cook about 3-4 minutes on each side. You will know when they are ready to flip when the edges around the corncake are no longer shiny and looks cooked.
  10. Using a flat spatula, slide spatula under corncake and flip corncake over and continue to cook for 3-4 more minutes.
  11. The corncake will puff up in the center and then deflate a little.

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