This week Pierce had a bunny skewer of cheddar cheese, a medley of roasted beets/orange bell pepper/summer squash, strawberries, and corncakes topped with sour cream and verde salsa. What a pretty meal with all those colors, huh?
The recipe for corncakes was a new one, out of my June Runners World magazine. Figured I'd share the recipe, as it's easy.
1 can (14.75 ounces) creamed corn
1 cup yellow corn meal, divided in half
1/2 cup water
2 tbsp. olive oil
1 large egg
1/2 cup all purpose flour
1/2 tsp. salt
1 1/2 tsp. baking powder
Heat creamed corn in a medium saucepan over medium high heat. Stir in 1/2 cup cornmeal. Whisk in water, then oil, then egg. In a bowl, mix remaining 1/2 cup cornmeal with flour, salt, and baking powder. Stir wet ingredients into dry ingredients until just combined. Heat a griddle (I'm sure you could use a frying pan instead) over medium heat; brush lightly with oil. Working in batches, drop batter in generous 1/4 cup portions over hot griddle. Cook, turning once, until golden brown on both sides, about 5 minutes. Finish with a dollop of yogurt and honey or (like us) sour cream and salsa verde. Makes 12 cakes. Serves 4. Calories = 325 per serving
Also, last time I made roasted beets several people requested the recipe. All I do is just peel the beets and chop them into 1/2 inch sized cubes. Place on a cookie sheet and drizzle with balsalmic vinegar and olive oil. Sprinkle with a little freshly ground pepper and sea salt. Roast in the oven at 400* for 20 minutes, stirring once halfway.
You can link up with Muffin Tin Monday for more fun kids' lunch ideas HERE.