Avocado Corn Cakes
Ingredients
- 2 cups frozen corn thawed
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt coarse
- 1/4 teaspoon black pepper
- 1 scallion diced
- 2 eggs
- 1 tablespoon melted butter cooled
- 1 avocado
- 1/4 cup cheese cheddar or a cheddar blend
- 1/2 cup milk
- optional add chopped cilantro if desired 2 tablespoons
Instructions
- In medium bowl mix corn, flour, baking powder, salt, pepper, scallion.
- In small bowl, whisk eggs and better together, then add it it the avocado diced, along with cheese and milk.
- Place wet ingredients into large bowl with dry ingredients and mix thoroughly.
- Lightly oil skillet and place three tablespoon size scoops of batter
- cook on medium heat (to medium low heat) about 2 minutes or until the batter is lightly golden on the bottom and getting firm on the edges
- covering with a lid will help them cook quicker and rise nicely
- flip cakes over and cook another 1-2 minutes
Notes
This recipe easily halves for a smaller batch if needed, perfect when you have 1/2 an avocado.
! to thaw frozen corn, place it in a bowl with water while you gather all the ingredients, changing the water a couple times, drain corn well in strainer before adding it to the recipe
! to thaw frozen corn, place it in a bowl with water while you gather all the ingredients, changing the water a couple times, drain corn well in strainer before adding it to the recipe