Corn Cakes tell the hush puppies to get lost

Move over hush puppies, there’s a new appetizer in town! Holy crimony! These suckers are good! Veganizing was super-easy, so I got these on the first try. Fresh corn totally makes these yummy-rific!

Martha urges us to serve with a Smoky Tomato Coulis (and sour cream), but I was serving chili tonight and thought that would go just as well. Altered from The Martha Stewart Living Cookbook, I give you a veganized version of corn cakes. Veganizing Martha’s Muffin – Appetizer Week ends on a high-five!

Martha’s Ingredients
Makes 20 2 1/2″ cakes

4 ears fresh yellow or white corn, kernels shaved from the cob
1/2 c. yellow or blue cornmeal
1/2 c. flour
1 tsp. salt
1 tsp. sugar
1/2 tsp. baking powder
1/4 tsp. cayenne pepper
1 large egg, beaten
3/4 c. buttermilk
3 Tbsp. unsalted butter, melted and cooled
2 scallions, white and green parts, finely chopped
Canola oil for frying

Scrumpdilly’s Veganized Corn Cakes
Makes about 20, depending on how many you eat while you’re cooking them

3 Tbsp. Earth Balance, melted and cooled
3/4 c. rice milk
3/4 tsp. apple cider vinegar
4 ears fresh yellow or white corn, kernels shaved from the cob
1/2 c. yellow or blue cornmeal
1/2 c. flour
1 tsp. salt
1 tsp. sugar
1/2 tsp. baking powder
1/4 tsp. cayenne pepper
1/2 tsp. corn starch
2 green onions, white and green parts, finely chopped
1 Tbsp. canola oil for frying

Melt Earth Balance and set aside to cool.

Add apple cider vinegar to rice milk and set aside to curdle.

Cover and bring a medium pot of water to a boil. Blanch the corn briefly, about 1 minute, and drain. Mash lightly with a fork to break up some of the kernels; set aside.

In a small bowl, combine the cornmeal, flour, salt, sugar, baking powder, cayenne pepper, and corn starch.

Add cooled butter to curdled rice milk, then add rice milk mixture to dry ingredients. Stir just until mixed. Fold in the green onions and corn.

Heat the oil in a skillet or griddle (iron skillets work nicely) over medium heat. Place heaping tablespoons of the batter in the skillet/griddle and cook until golden, 1-2 minutes per side. Serve immediately.

This entry was posted on Saturday, October 10th, 2009 at 10:08 pm and is filed under Vegan MoFo 2009, Veganizing Marth's Muffin. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.