These tasty little corncakes are DELICIOUS served under mock Cafe Rio black beans as part of my favorite burrito bowls! They are also great for a quick shoot-from-the-hip dinner of chili corncakes. Quick and easy to make last minute, they are perfect for those nights when you haven’t had time to think ahead to dinner.
Corn Cakes with Chives
2 Tbs all-purpose flour
1 1/2 tsp baking powder
1 tsp honey or agave nectar
1/2 tsp salt
1 cup boiling water
1 cup whole-grain yellow cornmeal
1/4 cup unflavored plant-based milk
1/4 cup frozen sweet corn
3 Tbs aquafaba, beaten till medium peaks form
1 tsp dried (or 1 Tbs fresh) snipped chives
Mix flour, baking powder, honey and salt in a small bowl.
Stir cornmeal into boiling water.
Add milk and stir till smooth.
Add flour mixture and stir till combined.
Gently fold in whipped aquafaba and chives.
Cook on hot, greased griddle using 1/4 cup batter for each cake, about 3 minutes on each side.