Cheesy Corn Cakes
These easy, cheesy corn cakes with sharp cheddar and scallions are the perfect whole grain appetizer, snack or base to hold more food!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- 1 - 1¼ cup boiling hot water
- 1 cup self-rising yellow whole grain cornmeal
- ¼ cup green onion , finely chopped
- ½ cup shredded sharp cheddar
- 1 tablespoon avocado oil
Preheat a griddle (cast iron is recommended) until hot. You can also use a large cast iron skillet.
In a mixing bowl, add the cornmeal then 1 cup of hot water. Mix until combined. Add the green onion and cheese. Stir until just combined. The batter will be a little thicker than pancake batter. For thinner corn cakes, add more water, a little at a time.
Add the coconut oil to the hot griddle. Brush or swirl it around to coat the pan.
Drop ¼ cup portions of the batter onto the griddle. Cook about 3 minutes per side, or until golden brown and the cheese is crisp. Serve immediately or reheat the next day in a toaster oven.