Kids in the Kitchen: Pueblo Corn Cakes

WIN_20160314_190113Recently, my neighborhood public library held a 10 cent book sale. 10 cents per book! I picked out as many children’s books as I could carry, to keep the kiddos busy at home. Among the books I selected was this Pueblo Indian Cookbook: Pueblo Indian Cookbook: Recipes from the Pueblos of the American Southwest.

When one of the kiddos came to me, cookbook in hand, and asked what we could make today, I searched for something simple that we could create with ingredients already in the house. We made a variation of Corn Griddle Cakes, adjusting the liquids slightly to account for the fact that we used frozen corn kernels. The kitchen apprentices here at Crowded Earth Kitchen were quite pleased with the fruits of their labor, and enjoyed these Pueblo Corn Cakes with maple syrup. They think you’ll enjoy them, as well!

WIN_20160314_184940Ingredients (Makes about 16 Pueblo Corn Cakes, about 3″ in diameter)

1 tablespoon chopped onion

2 cups frozen corn kernels, slightly thawed

2 eggs, lightly beaten

1/4 cup butter, melted

1/4 cup milk

2 teaspoons sugar

1/2 teaspoon salt

1 teaspoon baking powder

3/4 cup flour

WIN_20160314_185615Directions

Step 1) Combine all ingredients in the order listed. Mix well.

Step 2) Drop heaping tablespoons of batter onto a hot, lightly greased skillet. Cook over medium heat for 2-3 minutes. Flip carefully, and cook for an additional 2-3 minutes.

Step 3) Serve hot with maple syrup. Delicious!

 

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