Try these amazing gluten free corn cakes. They are moist and tender as well as full of flavor. Containing cheddar, diced chiles, and corn, they make a wonderful side dish. Serve it with beef, chicken, or a bowl of chili.
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Southwestern Gluten Free Corn Cakes
51
Yield: Makes 10 corn cakes
If you enjoy chile peppers, cheese and corn in cornbread, you will enjoy this even more. The crunchy outer texture makes this an incredible side dish. Serve one with a bowl of chili.
1 cup shredded Cheddar cheese (or Daiya or Follow Your Heart Dairy Free Cheese)
1 4-oz. can gluten-free diced green chiles (La Preferida)
1/2 cup frozen corn, defrosted (1/4 - 1/3 cup defrosted)
Instructions:
Preheat a skillet with a thin layer of oil.
Whisk together all dry ingredients.
Create a well in the center of the dry ingredients and add milk, eggs, oil, cheese, green chiles, and corn. Stir using a wooden spoon until all ingredients are moist.
Using an spring-action scooper (or ice cream scooper), place about 4 scoops into the preheated skillet. Flatten slightly to create about 3-inch round patties, about 1/2 to 3/4-inches high. They puff up higher as the cook. Fry on the first side for about 3 minutes and 2 minutes on the second side and until golden brown. Serve accompanied with a bowl of chili.
Tips
Variation:
Substitute leftover, cooked zucchini or grated raw zucchini for the defrosted corn.
*Use non-fat, low-fat or dairy-free milk that is low in fat. Full-fat milk will make the cakes too moist and heavy.
Looks delicious. I never use low-fat dairy or dairy substitutes. If full-fat would make it too moist/heavy, wouldn't it work to use a mixture of 1/2 heavy cream & 1/2 water?
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Looks delicious. I never use low-fat dairy or dairy substitutes. If full-fat would make it too moist/heavy, wouldn't it work to use a mixture of 1/2 heavy cream & 1/2 water?