Yum!! This is the “sister” recipe to yesterday’s and they are both fantastic.
- 1 1/2 cups Grilled Creamed Corn
- 1/2 cup finely chopped red onion
- 1/3 cup breadcrumbs
- 2 eggs, beaten
- 1 teaspoon baking powder
- Salt and pepper
- 1/4 cup vegetable oil
(I cooked these indoor on the stove top and using a griddle pan.)
Preheat a grill to medium. In a large bowl, combine the creamed corn, onion, breadcrumbs, eggs, baking powder, 1 teaspoon salt and 1/2 teaspoon pepper.
Position a large cast-iron skillet over the grate. Add 1 tablespoon oil and heat until hot. Working in batches, drop 1/4 cupfuls of the batter onto the skillet, leaving an inch in between. Cover and cook, turning once and pressing gently to flatten, until browned and cooked through, about 8 minutes.
Recipe courtesy of Rachael Ray
Served with a bean burrito and roasted asparagus.
I had a fantastic lunch today at Scratch Bakery with my friend, Laura. This was my first time there for lunch and I was impressed with the selection (stromboli, empanada, crostata, and open faced foccacia)…
plus three vegetable side salads…
and lots of dessert options! (Plus a few pies, I heard the blueberry crumb pie is incredible too.)
Laura chose the zucchini crostata, broccoli and bean salad, and a donut muffin. It was her first time at Scratch and she went all out :)
I ordered the open faced foccacia with local eggs, scallion oil and bacon breadcrumbs and an unphotographed lemon creme scone to give to a friend.
Tomorrow, tomorrow… I’m headed out soon to see “Annie” tonight with a friend at The Carolina Theatre, can’t wait!