These Corn Cakes are crispy and sweet on the outside and LIGHT textured and MOIST on the inside. They do lose the crispness on day two but are still mighty delicious.No worries…the 2nd day you can reheat them in the oven and get the crispness again if you want. They are light, sweet and very corn like in taste. They have that perfect sweet to salt to yummy corn flavor. They come out like you baked them in cast iron. I made a slight accident when I cooked them and I don’t know if that contributes to the yumminess. I accidentally topped up the cornmeal cup of flour with chickpea flour. At the time I thought I added cornmeal flour that looked funny but latter I figured out I used about a 1/4 cup of chickpea flour because I had my chickpea flour in the wrong spot in my pantry.

Well any who these are mighty flavorful and delicious. The come out sweet, moist, (day 1) crispy like fried and yummy.

Ingredients for 20 corn cakes 20 servings Extras can be frozen

3/4 cup corn meal

1/4 cup chickpea flour

1 cup flour

1 1/2 cup sugar

1/2 cup unsalted butter – melted

1 XL egg – beaten

1 cup sweet corn – fresh cooked

3 teaspoons baking powder

1 teaspoon kosher or sea salt

1 cup non-fat Greek Yogurt

non-stick cooking spray

Directions

Set oven to 350 degrees F. Spray two muffin pans with non-stick spray and set to the side.  In your large bowl stir by hand with a fork your butter and sugar till mixed well. Now add your egg and mix well again. Dump in all your dry ingredients followed by the yogurt and mix well. Stir in your corn. Now fill the cups of your muffin pan a little over half way.

Bake for about 25 minutes. They will be brown on top and did look possibly raw but weren’t. I let them cool maybe 10 minutes. Gave each one of them a little turn to make sure they didn’t stick and then lifted each one out.

This is something that everyone would like.