Ingredients for Kale Corn And Onion Skillet Cakes
- 1-2 tablespoons olive oil
- 1 medium onion, thinly sliced
- All Purpose Flour
- Yellow Cornmeal
- 1 teaspoon salt
- Frozen Corn
- Fresh Kale
- 2 large eggs
- Nonfat Milk
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How to Make Kale Corn And Onion Skillet Cakes
- Heat 1-2 tablespoons of olive oil in a large non-stick skillet over medium heat.
- Add 1 medium onion, thinly sliced, and sauté until golden brown and softened (about 5-7 minutes).
- In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 teaspoon salt, 2 cups fresh or frozen corn kernels, and 2 cups chopped kale.
- In a medium bowl, lightly beat 2 large eggs with 2 tablespoons melted butter or olive oil and 1/2 cup milk.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Add the sautéed onion to the batter and stir to combine.
- Heat the skillet again over medium heat. Add 1/4 cup of batter for each cake, leaving space between each cake.
- Add more oil to the skillet as needed to prevent sticking.
- Cook the cakes for 3-4 minutes per side, or until golden brown and cooked through. Cakes are done when they are lightly browned and cooked through. Flip when bubbles start to form on the surface.
- Serve warm. Enjoy these delicious and healthy skillet cakes for breakfast, lunch, or dinner!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
33g
Fat
15g
Carbs
25g
