Adapted from Witch in the Kitchen

Kale, Corn, and Onion Skillet Cakes

Serves 4 to 6

  1. In a large bowl, mix the flour,cornmeal, salt, pepper, corn, jalapeno, and kale.
  2. In a medium bowl, lightly beat the eggs, 2 tbs butter, and milk to combine.
  3. In a large skillet, heat the remaining butter. Add the onion and sauté until golden.
  4. Pour the wet ingredients and onion into the dry and mix until blended.
  5. Drop 1/4 cup of the batter per cake into the skillet, adding more oil as needed to keep cakes from sticking. Cook until cakes begin to bubble, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer.
  6. Serve warm and with a bright, creamy sauce.
  • 1 cup all-purpose flour
  • 1 cup fine cornmeal
  • 1 teaspoon salt
  • Ground black pepper
  • 1 15.5oz can corn
  • 1 diced jalapeño
  • 2 cups finely chopped, firmly packed fresh kale
  • 2 large eggs
  • 4 tablespoons butter (divided)
  • 2 cups milk
  • 1 cup diced onion