Muffin Tin Monday with Savory Corncakes Recipe

This week Pierce had a bunny skewer of cheddar cheese, a medley of roasted beets/orange bell pepper/summer squash, strawberries, and corncakes topped with sour cream and verde salsa.  What a pretty meal with all those colors, huh?

The recipe for corncakes was a new one, out of my June Runners World magazine.  Figured I'd share the recipe, as it's easy.

1 can (14.75 ounces) creamed corn

1 cup yellow corn meal, divided in half

1/2 cup water

2 tbsp. olive oil

1 large egg

1/2 cup all purpose flour

1/2 tsp. salt

1 1/2 tsp. baking powder

Heat creamed corn in a medium saucepan over medium high heat.  Stir in 1/2 cup cornmeal.  Whisk in water, then oil, then egg.  In a bowl, mix remaining 1/2 cup cornmeal with flour, salt, and baking powder.  Stir wet ingredients into dry ingredients until just combined.  Heat a griddle (I'm sure you could use a frying pan instead) over medium heat; brush lightly with oil.  Working in batches, drop batter in generous 1/4 cup portions over hot griddle.  Cook, turning once, until golden brown on both sides, about 5 minutes.  Finish with a dollop of yogurt and honey or (like us) sour cream and salsa verde.  Makes 12 cakes.  Serves 4.  Calories = 325 per serving

Also, last time I made roasted beets several people requested the recipe.  All I do is just peel the beets and chop them into 1/2 inch sized cubes.  Place on a cookie sheet and drizzle with balsalmic vinegar and olive oil.  Sprinkle with a little freshly ground pepper and sea salt.  Roast in the oven at 400* for 20 minutes, stirring once halfway. 

You can link up with Muffin Tin Monday for more fun kids' lunch ideas HERE.