Post by Loupy on Aug 4, 2018 20:10:53 GMT -7
Corn Cakes with Avocado Cream
From: Sommer Collier @ www.aspicyperspective.com/corn-cakes-avocado-cream/?
Corn Cakes with Avocado Cream – Tender buttery corn cakes are a wonderful addition to a hearty breakfast, topped with silky avocado cream. his is such a simple, but divine combination. I could eat these every single day… Suddenly I feel inspired to make breakfast more than once a week!
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Makes: 12 pancakes
Ingredients:
For the Corn Cakes:
1 1/4 cup all purpose flour
1 cup cornmeal (yellow or white)
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon chili powder (or paprika)
1 1/4 cups milk
2 large eggs
3 tablespoons melted butter + extra butter for the griddle
For the Avocado Cream:
Wholly Guacamole makes the absolute best prepackaged guacamole, from fresh hass avocados and all natural ingredients. They never add preservatives to keep the guacamole from browning. Instead they use a special high pressure packaging process so the guacamole stays airtight.
7 ounce package Wholly Guacamole (or 1 cup smashed avocado)
1 cup sour cream
Instructions:
For the Avocado Cream: Place both ingredients in the blender.
Puree until smooth, and set aside.
Preheat a griddle (or large skillet) to medium heat.
Then mix the flour, cornmeal, baking powder, salt, garlic powder and chile powder together in a large bowl.
Whisk in the milk, eggs, and melted butter until smooth.
Butter the griddle.
Using a 1/4 cup scoop, ladle the corn cake mixture onto the hot griddle.
Cook for 3-4 minutes per side.
Flip when bubbles form on the top of the corn cakes.
Repeat with the remaining corn cake batter.
Serve warm with a generous dollop of avocado cream.
Notes: I added fresh lime zest to the corn cake batter to accentuate the corn flavor (like in good quality tortilla chips.) Then I mixed Wholly Guacamole with sour cream to make a cool savory avocado cream sauce to top the corn cakes.
Nutritional Information:
Serving size = 3 pancakes
Calories: 638
Total Fat: 36.1g
Sat Fat: 17g
Cholesterol: 147mg
Sodium: 766mg
Carbs: 68g
Fiber: 6.9g
Sugar: 4.5g
Protein: 15.2g
From: Sommer Collier @ www.aspicyperspective.com/corn-cakes-avocado-cream/?
Corn Cakes with Avocado Cream – Tender buttery corn cakes are a wonderful addition to a hearty breakfast, topped with silky avocado cream. his is such a simple, but divine combination. I could eat these every single day… Suddenly I feel inspired to make breakfast more than once a week!
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Makes: 12 pancakes
Ingredients:
For the Corn Cakes:
1 1/4 cup all purpose flour
1 cup cornmeal (yellow or white)
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon chili powder (or paprika)
1 1/4 cups milk
2 large eggs
3 tablespoons melted butter + extra butter for the griddle
For the Avocado Cream:
Wholly Guacamole makes the absolute best prepackaged guacamole, from fresh hass avocados and all natural ingredients. They never add preservatives to keep the guacamole from browning. Instead they use a special high pressure packaging process so the guacamole stays airtight.
7 ounce package Wholly Guacamole (or 1 cup smashed avocado)
1 cup sour cream
Instructions:
For the Avocado Cream: Place both ingredients in the blender.
Puree until smooth, and set aside.
Preheat a griddle (or large skillet) to medium heat.
Then mix the flour, cornmeal, baking powder, salt, garlic powder and chile powder together in a large bowl.
Whisk in the milk, eggs, and melted butter until smooth.
Butter the griddle.
Using a 1/4 cup scoop, ladle the corn cake mixture onto the hot griddle.
Cook for 3-4 minutes per side.
Flip when bubbles form on the top of the corn cakes.
Repeat with the remaining corn cake batter.
Serve warm with a generous dollop of avocado cream.
Notes: I added fresh lime zest to the corn cake batter to accentuate the corn flavor (like in good quality tortilla chips.) Then I mixed Wholly Guacamole with sour cream to make a cool savory avocado cream sauce to top the corn cakes.
Nutritional Information:
Serving size = 3 pancakes
Calories: 638
Total Fat: 36.1g
Sat Fat: 17g
Cholesterol: 147mg
Sodium: 766mg
Carbs: 68g
Fiber: 6.9g
Sugar: 4.5g
Protein: 15.2g
