My teenager made a terrific dinner the other night, and now he’s my favorite. He is such a neat person, and dude can seriously cook! It took him about 35 minutes to get the whole thing on the table, and it was really, really good.
Corn Cakes with Black Beans
Black beans , 15 oz can, drained
Fresh oregano, 1 teaspoon (he used dried)
Chili powder, 2 teaspoons
Stone ground yellow cornmeal, 2/3 cup
Flour, 2 tablespoons
Baking soda, 1/4 teaspoon
Salt and pepper
Butter, 3 tablespoons, melted
Buttermilk, 1 cup
Frozen corn kernels, 1/2 cup
Vegetable oil for frying pan
1. Over medium heat, stir together the beans, oregano, and 1 teaspoon chili powder. Cook, stirring occasionally, until beans are heated through. Remove from heat and cover.
2. Whisk together cornmeal, flour, baking soda, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/8 black pepper. In another bowl, whisk together the butter, buttermilk, and egg until well combined. Mix liquid and dry ingredients just until blended. Fold in corn.
3. Grease frying pan and heat to medium high. Make pancakes with the cornmeal batter, using about 1/4 cup for each cake. Cook until they are brown and puffy.
Spoon beans over pancakes, and serve.
This recipe served three adults.
Jake topped this with peach salsa, and served everything with sour cream and grated cheddar cheese. Also, in making the buttermilk with milk and lemon juice, he went a bit heavy on the lemon. The corn cakes had a faint lemon taste, barely noticeable, and it was a great addition.
Try it, you’ll like it!