Can't eat gluten but love cornbread? These gluten-free Corn Cakes rely on a cauliflower puree to complete this pancake version of the delicious treat. A shallow fry completes the fluffy corn cake, which pairs as a great side with dinner or on its own as a warm buttery snack. Enjoy!!
Ingredients
Prep Time: ~10min
Servings: 6 cakes
1/2 Cup Yellow Cornmeal
1/2 Cup Cauliflower, cooked, pureed
1/4 Cup Water
1 Egg
Salt + Pepper, to taste
1 Tbsp Butter, to coat skillet
1/2 Cup Cauliflower, cooked, pureed
1/4 Cup Water
1 Egg
Salt + Pepper, to taste
1 Tbsp Butter, to coat skillet
Combine all of the ingredients until smooth. On medium heat, melt the butter in a skillet and spoon heaping spoonfuls of the batter, smoothing from the center to the edges for an even distribution. Cook until the batter bubbles and flip to cook the other side (~2 min. on one side ~1 min. on the other).
Note - this is a base batter that can be easily modified: add a few teaspoons of sugar for sweet, at chili for spice, or roast jalapeños and fold into the batter for added heat.
Note - this is a base batter that can be easily modified: add a few teaspoons of sugar for sweet, at chili for spice, or roast jalapeños and fold into the batter for added heat.
Nutrition Info (1 cake): (Coming Soon!!)
Calories , Total Fat: g, Sat. Fat: g, Cholesterol: mg, Sodium: mg, Carb: g, Fiber: g, Sugars: g, Protein: g
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