“Add to the world’s joy.” ~ Proverb
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Our grandkids spent several days with us last week during their last free days of summer. We went to the MN Zoo one day, and spent another day at the fair doing just what they wanted to do. First stop? Cheese curds!!! It turns out we were at the fair for two record-breaking days (opening day and Wednesday) this year, days which also had the lowest attendance of the 12-day run… just the way we like it. This year broke another overall attendance record… more than 2M visitors!
RECIPE OF THE WEEK
I am a sucker for fresh corn, but had never made fresh corn griddle cakes. When this recipe from Kowalski’s came in my inbox from Kare11 I had to give it a try.
FRESH CORN GRIDDLE CAKES
- 5 tablespoons cornmeal
- 3 tablespoons flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1/2 cup plain Greek yogurt
- 3 tablespoons milk
- 1 tablespoon extra virgin olive oil
- 1 egg
- 2 1/2 cups fresh corn kernels
- 3/4 ounce finely chopped fresh basil
- 1/4 cup tomato-basil pasta sauce (optional for serving)
In a medium mixing bowl, whisk together first 6 ingredients (through pepper), set aside. In a separate medium mixing bowl, whisk together yogurt, milk, oil and egg.
Gently mix wet ingredients into dry ingredients until just combined. Fold in corn and basil.
Heat a large nonstick skillet or griddle over medium heat, spray with cooking spray.
Scoop about 1/3 cup batter onto the skillet, press down slightly to form 3-4 inch circles. Cook until edges are set and dry and bottom is dark golden-brown (2-3 minutes). Flip and cook until golden brown on the other side (1-2 minutes).
Serve with pasta sauce and garnish with basil, if desired.
