Corn Cakes with Walnuts and Sage Recipe

Name: Corn Cakes with Walnuts and Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces (1/2 stick) butter; 1 1/2 cups water; 1 cup cornmeal; 2 large eggs; 1/2 cup milk; 1/2 cup sugar; 1 teaspoon (1/3 palmful) salt; 1 cup all-purpose flour; 2 tablespoons slivered fresh sage (from 4 sprigs); 2 ounces walnut halves or pieces, a couple of handfuls from the bulk bins in market will due; Butter and honey, for topping your cakes

Servings: persons

2 ounces (1/2 stick) butter
1 1/2 cups water
1 cup cornmeal
2 large eggs
1/2 cup milk
1/2 cup sugar
1 teaspoon (1/3 palmful) salt
1 cup all-purpose flour
2 tablespoons slivered fresh sage (from 4 sprigs)
2 ounces walnut halves or pieces, a couple of handfuls from the bulk bins in market will due
Butter and honey, for topping your cakes

1
Heat a nonstick griddle or nonstick skillet over moderate heat.
2
In a small saucepan, melt butter and transfer to a small mixing bowl.
3
Wipe out pan and return to heat with 1 1/2 cups water.
4
Bring water to a boil over high heat.
5
Add cornmeal to a large mixing bowl add the hot water, stir to combine.
6
Beat eggs, milk, and sugar with melted butter and stir this mixture into cornmeal.
7
Sprinkle a little salt into bowl.
8
Add 1 cup all-purpose flour into a strainer or a sifter.
9
Knock strainer to add flour into corn cake mix.
10
Add sage to batter and stir to combine.
11
Wipe a pat of butter, nestled in paper toweling, across the griddle pan to grease it.
12
Place small ladles of corn cake batter onto griddle or skillet: make cakes 3-inches wide and allow a bit of space between them in the pan.
13
Nest a few walnut bits into wet batter as the cakes begin to cook.
14
Cook cakes 2 to 3 minutes on each side, until golden brown.
15
Serve cakes with softened butter and honey for drizzling.
16
YUMMY!

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ounces (1/2 stick) butter, 1 1/2 cups water, 1 cup cornmeal, 2 large eggs, and more.

Yes, Corn Cakes with Walnuts and Sage falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Cakes with Walnuts and Sage

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