• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp black pepper
  • 3/4 tsp salt
  • 2 tbsp vegetable oil
  • 3/4 cup chopped fresh basil
  • 1 can cream-style corn
  • 2 large eggs
  • 1/2 cup milk
  1. Instructions
  2. In a large bowl sift together the flour, baking powder, black pepper and salt. In a small bowl, mix 1 tbsp of the oil, the eggs and milk until well blended. Add this to the dry ingredients and mix only until all the flour is moistened. Fold the cream corn and basil into the batter, until the corn and basil are fully incorporated.
  3. Brush a non-stick skillet with the remaining oil, heat over medium heat until hot. The oil will be sizzling, but not smoking. Pour the batter into the skillet, using 1/4 cup of batter for each. Allow to cook until the edges of the cake become slightly dry, about 1- 2 minutes then flip the cake over. Cook the other side until golden brown, about an additional 2 minutes. The cakes are done when both sides are golden brown. Repeat with the remaining oil and batter. Makes 12-15 basil corn cakes. Serve with Maple Bacon Butter and a drizzle of maple syrup.