Project Description

DAY 5: Corn Cakes, Black Bean Salsa, and Green Salad

Corn Cakes

  • ¾ cup milk

  • 2 eggs

  • 2/3 cup flour

  • ½ cup cornmeal

  • 2 Tbsp sugar

  • 1 tsp baking powder

  • ¾ tsp sea salt

  • 1/8 tsp ground red pepper

  • 2 cups frozen corn, thawed


Combine milk and eggs in a medium bowl and beat well. Add flour, cornmeal, sugar, baking powder, salt and red papper to milk mixture; stir until barely moistened and large lumps disapper. Stir in corn. Heat griddle or skillet to 375°F. For each corn cake, pour about 1/4 cup batter onto griddle, spreading batter to 4″ diameter. Cook 2-3 minutes, turning when edge are cooked and bubbles break the surface. Cook 2nd side 2 minutes or until golden brown. Top with Black Bean Salsa.

Black Bean Salsa

  • 1-15 oz. can black beans, rinsed and drained

  • ¼ cup green onions, sliced

  • ¼ cup mandarin oranges

  • 2 tsp. sugar

  • 1 tsp. lime juice

  • ¼ tsp. sea salt


In a medium bowl, combine all ingredients and mix well. Cover and set aside for flavors to meld.