Sweet Miso Corn Cakes with Basil Parsley Pesto
The addition of sweet white miso updates a traditional corn cake recipe.
Enlarge Image Credit: Leah KoenigMakes about 16 cakes
INGREDIENTSFOR THE PESTO
1 cup packed fresh basil leaves
1 cup packed fresh, flat leaf parsley leaves
2 cloves garlic
1/3 cup cashews
1/2 cup freshly grated Parmesan cheese
1/4 tsp salt
1/2 cup olive oil
FOR THE CORN CAKES
1/2 cup yellow cornmeal
1/2 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/8 tsp freshly ground black pepper
2 Tbs sweet white miso
1 Tbs unsalted butter, melted
1 cup buttermilk
3/4 cup fresh sweet corn kernels (about 1 large cob), or thawed frozen kernels
2 scallions, thinly sliced
Canola oil or vegetable spray for pan-frying
INSTRUCTIONS1. Make the pesto: Add all pesto ingredients except olive oil to a food processor; pulse until chunky. With the motor running, slowly stream in the olive oil, stopping to scrape down sides with a rubber spatula as necessary. Adjust salt to taste.
2. Make the corn cakes: whisk together cornmeal, flour, baking soda, baking powder and pepper in a large bowl; set aside. In a medium bowl, whisk together miso, melted butter, buttermilk and eggs until well blended. Gently fold in corn kernels and scallions. Make a well in the dry ingredients; pour in miso-buttermilk mixture and gently stir until just combined.
3. Lightly oil or spray a large skillet set over medium heat. Working in batches, drop scant 1/4 cupfuls of batter into the pan. Cook until cakes are golden brown and cooked through, about 1-2 minutes per side. Serve pancakes warm with a dollop of pesto.