Bella Rocket Instruction Manual page 17

GRIDDLE CORN CAKES
WITH SPICY TOMATO SALAD
This recipe is best in the summer season when freshly picked ears of corn
and heirloom tomatoes are in abundance at your local farmer's market.
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1. In medium mixing bowl, combine cornmeal, flour, baking powder and salt.
2. In a small saucepan, melt 4 Tbsp. butter and add fresh corn kernels.
3. Pour butter and corn into flour mixture. Add dry ingredients.
Whisk ingredients together until batter is smooth. Let rest for a few minutes.
4. Toss tomatoes with 1/2 cup of Spicy Jalepeno Picante Sauce
and set aside until ready to use. In non-stick pan, heat 2 tbsp.
5. Ladle in 1/2 cup cornmeal batter. Cook until sides of cakes
bubble gently and cakes are light golden brown, about 2 minutes.
6. Gently turn them over with a spatula and cook for another 2 minutes
or until golden brown. Batter makes about 8 griddle cakes.
7. For each serving, place two griddle cakes onto a plate.
Top with tomato mixture, a dollop of crème fraiche and fresh cilantro leaves.
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1/2 cup cornmeal
1/2 cup all purpose flour
1 Tbsp. baking powder
1 tsp. salt
4 Tbsp. melted butter + 2 tbsp. butter
1 ear fresh corn, kernels removed
1/2 cup milk
1 cup chopped assorted heirloom tomatoes
1 recipe Spicy Jalepeno Picante Sauce
1/4 cup crème fraiche (or sour cream)
1/2 cup fresh cilantro leaves
Sauté for a few minutes over low heat.
butter over medium-low heat until melted.
Serves 2-4.
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