Spicy Louisiana Sausage corn cakes
Makes 16 small pancakes
- 2 cups water 2 tablespoon butter 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 cup yellow cornmeal
- 2 eggs
- ½ cup milk
- 1/4 stone-ground whole wheat flour or all-purpose flour
- 1/4 cup cake flour
- 2 teaspoons baking powder
- 2 teaspoons or more vegetable oil
- ½ pound spicy Louisiana sausage or spicy Italian sausage removed from casings
- ½ cup uncooked sweet corn kernels( fresh or frozen)
- 1/4 cup chopped, seeded, and deveined red bell pepper (optional)
- ½ cup chopped green onions, white and green parts
- In a small saucepan, bring the water and butter to a boil. Stir in the salt and sugar and pour over the cornmeal in a large bowl. Stir to combine and throughly moisten the cornmeal. Cover and let rest 10 minutes.
- Heat the oil in a skillet over medium-high heat and fry the sausage for 3 to 4 minutes, breaking it up as it cooks. Remove with a slotted spoon and reserve.
- In another bowl, lightly beat the eggs, stir in the milk, and quickly mix in both flours and baking powder. Do not over mix. Add the egg-flour mixture to the cornmeal and stir enough to combine.
- Mix the cooked sausage, corn, bell peppers(if using),and green onions into the batter.
- Heat a lightly oiled griddle or heavy non-stick skillet over medium-high heat.. Pour 1/4 cup of the batter onto the hot surface to form 4- to 5-inch cake. Cook 3-4 cakes at a time, being sure not to crowd them. When bubbles come to the surface of the pancake and the underside is lightly browned, turn and cook for an additional 2-3 minutes, until the other side is lightly browned. Repeat until all pancakes are done using more oil as needed.