First off I want to say HAPPY NEW YEAR!!!!
I am so excited for this year to come. Lots of great things in store for us at Noshing With The Nolands. Today is cookbook review day and I have an amazing one for you. A cookbook that I have made three dinners from. Two of which never got photographed, so sorry but we ate them before that happened. Hmmm, that is a good sign of a great cookbook for me.
It is also a fun cookbook, one that I have cooked with my daughter for every recipe. It is called Get Your Family Eating Right!! The cookbook is designed to teach your child how to help in the kitchen. A 30-day Plan to Teaching Your Kids Healthy Eating Habits For Life. All the instructions are laid out for adults, children or adult and child. A very interactive experience for cooking with your children. We loved it!!
With Amber I made Quick Stuffed Chicken Breasts, Thai Chili and Basil Stir Fry and the one I am sharing with you today, Corn Pancakes. All of them delicious recipes!!
This is a fantastic recipe and a real crowd pleaser. Hot out of the pan corn pancakes were gobbled up at our house!!. They would be even better in the summer with fresh shucked corn on the cob but are a delicious treat anytime of the year.
The cookbook by Lynn Fredericks, founder of FamilyCook Productions and Mercedes Sanchez, FamilyCook’s resident dietician, reveals a framework for success. The approach is practical and includes tactics such as:
-Make your kitchen a family retreat
-Own your role as a nourisher
-Plan meals around seasonal foods
-Explore the world’s cuisine
Day by day, each strategy includes mouthwatering, family friendly recipes!!! This cookbook I will go back to again and again for it’s amazing meals like these corn pancakes!!
- 2 ears sweet corn, shucked, or 1 can (15 oz.) corn
- 2 Tbsp. butter
- 1/3 cup yellow cornmeal
- 1/2 cup flour
- 1 tsp. sugar
- 1 tsp. salt
- 1/2 tsp. baking soda
- 2 scallions
- 1/2 jalapeno pepper
- 1/2 red pepper or orange pepper
- 1 large egg
- 1/2 cup milk
- Peanut or Canola oil for cooking
- 1/2 cup sour cream
- 4 Tbsp. cilantro, chopped (optional)
- Adult - Slice the bottom of the corn off the cob and stand it up on the flat bottom. Slice the corn kernels off the cob and place into a large mixing bowl. Melt the butter in the microwave and set aside.
- Adult & Child - Measure the cornmeal, flour, sugar, salt and baking soda into the mixing bowl with the corn.
- Adult - Slice the bell pepper into strips and then cut the slices into tiny pieces. Add to the corn mixture.
- Adult & Child - In a separate bowl, whisk together the egg, milk, and melted butter.
- Adult & Child - Pour the egg mixture into the corn mixture and mix well with a spoon.
- Adult - Heat about 3 Tbsp. oil in large skillet over medium-high heat. Spoon a heaping tablespoon of corn batter into the oil and spread the batter to form a pancake about 3 1/2 " across, using oven mitts to protect hands from heat.
- Adult - Cook the pancake on one side until set, and then flip and continue cooking until lightly browned, 2-3 min. on each side. Add additional oil if necessary. Drain pancakes on paper towels and keep warm. Continue until you have used all the batter.
- Adult & Child - To serve, place 2 or 3 pancakes on each serving plate. If desired, spoon a little sour cream on the center or side of each pancake and top with some cilantro. Serve immediately as a side dish or in lieu of bread.