Nutritionally speaking, these corn cakes “take the cake.” Filled with whole grains and healthy ingredients, you can’t get a better recipe to satisfy that sweet tooth of yours. Or should I say, corn cake tooth?
Ma affirmed that these were indeed delicious, by quick nods, followed through with “mmhmm’s” and a couple “yums”.
My sister was licking honey from her fingers as I brought a steaming forkful of corn cake to my mouth.
And oh man, are these corn cakes tasty.
A few years back, when I was learning to adapt recipes and convert them to fit food allergies, Ma found this corn cake recipe and surprised us with them one night.
She made them crisp, flavourful, and full of love– in my opinion that’s a vital ingredient.
So nearly four years later, here I am, making the same wonderful corn cakes Ma first made for me.
- 1¼ c. whole wheat flour
- ¾ c. cornmeal
- 1¼ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 1⅓ c. almond milk
- ½ c. water
- 2 Tbsp. olive oil
- 1 c. blueberries
- Heat a pan or a griddle to medium heat.
- In a small bowl, combine 2 Tbsp. of the whole wheat flour with the blueberries and toss to coat.
- In a separate bowl, whisk together the rest of the flour, cornmeal, baking powder, baking soda, and salt.
- Add the almond milk, water, and olive oil, and stir until just mixed.
- Fold in the blueberries.
- Scoop about ¼ c. of batter onto the griddle and cook until there are bubbles on the top of the corn cakes, about 3 minutes. Flip and cook another 3 minutes.
- Serve with honey, agave syrup, and/or fresh fruit.
Much Love,Katherine Marie
My Bible Verse For Today:
“Husbands, love your wives, just as Christ loved the church and gave himself up for her to make her holy, cleansing her by the washing with water through the word.”
Ephesians 5:25-26
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