Kale, Corn, and Onion Skillet Cakes

We like these dipped in Annie’s BBQ Sauce and/or Cardini’s Parmesan Ranch Dressing. -Charlotte Van Vactor

Ingredients

• 1 C flour (any binding flour you have around)
• 1 C cornmeal
• 1 t salt , or to taste
• 2 C frozen corn , thawed
• 2 C kale , finely chopped & firmly packed
• 2 large eggs
• 2 T oil (olive or canola or whatever you prefer) or melted butter
• 2 C milk (anything from whole to skim to non-dairy)
• 2 T oil or butter
• 1 C onion , diced

Instructions

1. In a large bowl, mix the flour, cornmeal, salt, corn, and kale. In a medium bowl (or 4-C measure), lightly beat together milk, eggs, and 2 T oil or melted butter to combine. Pour wet ingredients into dry and mix briefly. Don't over-mix.
2. In a large skillet, heat remaining oil or butter. add onions and sauté until golden.
3. Add sautéed onion to batter, mix again, then drop about ¼ C batter per cake into hot skillet, adding more oil as needed to keep cakes from sticking. Cook until cakes begin to bubble, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Serve warm.