I was in Publix last week and they were making salmon and corn griddlecakes. Of course, I grabbed a plate and began to eat like a starved lunatic. Because I feel guilty about EVERYTHING, I decided I’d better buy something. The salmon with creamy chili sauce looked too expensive, so I opted for the corncakes. Easy and inexpensive – could it get any better?
Ingredients:
1 8.5 box of corn muffin mix
1/2 cup buttermilk, (or milk)
1 large egg
2/3 cup Deli roasted corn and poblano salad
4 tablespoons canola oil, divided
Empty the corn mix in a bowl, and add the milk and egg. I used regular 2% milk and it worked fine. Blend everything together.
Next, fold in the roasted corn and poblano salad. This stuff is GOOD. If you don’t have a Publix near you, check the veggie aisle. They probably have a can of Fiesta Corn or something similar.
Let the mixture sit for 10 minutes for the flavors to blend. Then preheat a skillet or griddle, (this is where you use the oil, so the griddlecakes won’t stick) and scoop 1/4 cup of batter into pan. Cook for 2-3 minutes each side, remove, and finish the rest of the batter.
The first corncakes were way too big. I said to heck with the 1/4 scoop and just used a big spoon.
MUCH better. After a couple of minutes each side, we were done.
These were really good, and a nice change from our usual side items of beans, beans, or beans.
Moron Test Grade – A! They were easy, required few ingredients, and everything was mixed in one bowl. I highly recommend. 🙂
Beginner Meals 
