corn cakes topped with beans and sour cream

This is a recipe I have kind of adapted from a meal I had with my friend 'A'. This is far more 'corny' than the one she made - from memory and the basic recipe calls out for adaptation. Try adding spices like cumin or coriander to the batter. Mixing in fresh corn kernels is good and a good strong Cheddar added to the batter is yummy too. You can add chic peas and use bessan flour for a change.

I used this little teacup as my cup measurement.

Corn Cakes topped with beans and sour cream

1 cup plain flour (substitute corn flour or your fav. gluten free flour to make it wheat free)

1 cup of instant /fine polenta

about 1 cup of milk (I just remembered I didn't actually measure the milk, you need enough to make a thick batter when all ingredients are added.)

1 tin 420g tin of creamed corn

1 egg

Salt to taste.

mix all ingredients together to create a thick batter.

Put desired portions into a heavy based pan, with a small amount of olive oil if you think you'll need it. I made little corn cakes but you could make them much larger if you prefer, much like pikelets or hot cakes.

When they are cooked about 2 or three mins each side. Pop them onto a plate and top with the same kind of ingredients you would put on a taco. I used shop bought bean dip lettuce, coriander, some grated cheese and a little dollop of sour cream, although plain yogurt is a good substitute if you prefer something a little lighter.

Although they were yummy all together they were a real treat just plain too. Crisp and sweet, the polenta gives it a great texture.