Guys, we need to stop having #fomo just because we aren’t in Austin. I re-created the feel of being down there by coming up with these sumptuous lil appetizers. You know because us grown ups have people over for drinks and apps on the weekends. Anyway, I went real southwestern with my home-made corn cakes, topped with spicy andouille chicken sausage & a dollop of my avocado sauce. It was sweet, spicy, creamy, crunchy, and filling. Everything you’d want to coat your stomach with before a night of cocktails. Plus, if you drink enough it will be way easier to pretend like your actually at SXSW.
- 1 can of creamed corn (400 grams)
- 2 cups of de frosted frozen corn
- 2 eggs
- 1 1/2 cups grated cheddar (I suggest sharp since its more flavorful, but go with whatever you have aka I may have just used leftover Mexican blend from fajita night, don’t judge)
- 1/2 of a red bell pepper chopped small (should be around the same size of the corn kernels).
- 1 tsp of baking powder
- 1 1/2 cups of all purpose flower
- 1/2 cup of milk
- 2 tsp. smoked paprika
- 1 tsp. cayenne pepper
- 2 tsp. garlic powder
- 1 tsp. dried parsley flakes
- 2 tsp. onion powder (I would even say thinly sliced green onion would be fab for this recipe, but I had to improvise with what was in my pantry. I am trying it with that next time though because this is a definite repeat dish).
- salt & pepper to taste
Mix the creamed corn, eggs, chopped red pepper, corn, baking soda, flour, and milk. Then fold in the spices & cheese. Then in a sauté pan heat vegetable oil at medium to high heat (you don’t want to scorch the corn cakes, but if the oil isn’t hot enough you wont get a nice crisp on the cakes). Use a large tablespoon to measure out the corn cake mixture evenly in the pan. Meanwhile, I sliced the store bought sausage and threw it in the oven at 350 degrees to roast & crisp up as I made the corn cakes. I’d say about 10-15 minutes (but mine were fully cooked, in case yours are raw increase the cooking time to 20-25 minutes or when browned). Fry spoonfuls of the batter until bubbles appear at the top & flip (like you would do with pancakes). Allow to cook on the other side and then in a paper towel lined platter, cool the corncakes so the excess oil is absorbed. No one wants to be able to taste the grease, but they do want crispy & yummy corncakes. The batter should make about 15 corn cakes (varies based on size). Layer with a slice of the warm sausage and a cold dollop of the avocado sauce. Nosh your face off.
Happy Eating, XO.