breakfast joys


I was over the moon when my friend Kat told me she had some fresh basil for me.  I immediately consulted trusty Mr. Google because  I wanted to whip up something other than pesto that was simple but delicious.  I came across several recipes which seemed pretty doable given my skill level but I decided to go with this one (from

Corn and Basil Cakes


  • 1/2 cup all-purpose flour
  • 1/2 cup low-fat milk
  • 2 large eggs
  • 2 tablespoons canola oil, divided
  • 1/2 teaspoon baking powder
  • 1 teaspoon freshly ground pepper
  • 2 cups corn kernels
  • 1/2 cup chopped fresh basil


  • Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
  • Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking).
  • Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide.
  • Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.

Although the recipe looked pretty simple, I still enlisted the help of my husband (who did most of the actual cooking).  Since we both love cheese so much, we added a little bit of grated cheese into the batter.  For a Filipino touch, we paired the corn and basil cakes with some longganisa (sausages made from ground meat and flavored with garlic and other spices) instead of barbecued chicken or grilled steak.


It was really good.  The little one enjoyed it so much, he asked for an additional helping when he finished his baby cake.

I will probably tweak the recipe a bit though.  I’m thinking of adding more cheese and maybe some caramelized white onions next time.


One response »

  1. Pingback: episode 2 of the fruh sessions | a tentative tangling of tendrils

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