Spicy Corn Cakes With Black Beans
This recipe combines the comforting flavors of black beans and savory spices with fluffy cornmeal pancakes for a hearty and satisfying meal. The warm, fragrant beans complement the crispy pancakes, creating a delightful contrast in textures and flavors. Perfect for a cozy dinner or weekend brunch, these pancakes are sure to become a new favorite in your recipe repertoire.
— Constant Cookbook
Ingredients
- 1 can (15 oz.) black beans, drained and rinsed
- 1 tsp. chopped fresh oregano
- 2 tsp. chili powder
- 2/3 cup stone ground yellow cornmeal
- 2 Tbs. flour
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/8 tsp. freshly ground pepper
- 3 Tbs. unsalted butter, melted
- 1 cup buttermilk
- 1 egg
- 1/2 cup frozen corn kernels, thawed
- 2 tsp. canola oil
Instructions
- <b>Prepare the beans</b>
- In a saucepan over medium heat, stir together the beans, oregano and 1 tsp. of the chili powder. Cook, stirring occasionally, until the beans are heated through. Remove from the heat, cover and set aside.
- <b>Make the batter</b>
- In a bowl, whisk together the cornmeal, flour, baking soda, remaining 1 tsp. chili powder, salt and pepper.
- In another bowl, whisk together the butter, buttermilk and egg until well combined. Mix the liquid ingredients quickly into the dry ingredients until just blended, leaving small lumps. Fold in the corn.
- <b>Make the pancakes</b>
- Heat a large cast-iron fry pan over medium-high heat. Brush it with 1 tsp. of the oil. Working in batches, add the batter, 1/4 cup at a time. Cook the pancakes until they are browned and puffy, about 4 minutes, turning once. Transfer to a plate and cover loosely with aluminum foil. Stir the batter and wipe the pan with oil between batches. Divide the pancakes among 4 plates. Spoon the beans over the cakes and serve. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian,</i> by Dana Jacobi (Oxmoor House, 2007).
Yield
Serves 4.
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