everyones raving about this dish! Easy to throw together any night of the week. Vegetarian, and you won't miss the meat one bit. Serves 4-6, double for large family.
1 can black beans
1/2 tsp oregano
2 tsp chili powder, divided
1/2 onion, chopped fine
2/3 cup stone ground yellow corn meal
2 T flour
1/4 tsp baking soda
3 T butter, melted
1 cup buttermilk
1 egg
1/2 cup frozen corn, thawed
2 tsp oil
Salt & pepper
Chopped cilantro, sliced green onion, sour cream for toppings
Prepare beans by stirring together oil, onion, oregano and 1 tsp chili powder in a hot skillet. Cook a few minutes to soften onion. Add beans (I didn't drain). Simmer till everything is blended and liquid is reduced by half, about 7-8 mins. Make batter for cakes by whisking together cornmeal, flour, baking soda, 1 tsp chili powder, salt and pepper to taste. Mix wet ingredients in separate bowl: melted butter, egg, buttermilk. Add wet to dry, stir just till blended. Fold in corn. In a heated fry pan or griddle, fry pancakes in a little oil. Cook till golden brown and puffed. To serve, top corn cakes with a spoonful of bean mixture, sliced green onion, cilantro and dollop of sour cream.
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