Broccoli Cornmeal Cakes

For a modern twist on Southern hoecakes, add in a bit of broccoli and top with goat cheese, bacon and honey.

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Reviews (0)

4.5 by 4 people

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  • Makes: 4 servings
  • Serving Size: 2 to 3 pancakes
  • Makes: 10 to 12 pancakes
  • Prep: 30 mins
  • Cook: 2 mins per batch

Broccoli Cornmeal Cakes

Directions

  1. In a medium bowl whisk together flour, cornmeal, baking powder, and salt. Whisk in milk, eggs, and vegetable oil, mixing just until batter is smooth. Let stand 10 minutes.
  2. Meanwhile, in a medium saucepan, bring 2 cups water to boiling. Add broccoli; reduce heat and cook, covered, for 4 minutes. Drain well.
  3. Stir broccoli into batter (batter will be thin). Drop batter by 1/3-cup measures into a hot, well-oiled cast iron or heavy skillet or onto a griddle. Cook over medium-high heat 2 minutes or until golden brown, turning once. Keep warm while cooking remaining cakes. Top each with goat cheese, bacon, and a drizzle of honey.
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Nutrition Facts (Broccoli Cornmeal Cakes)

  • Per serving:
  • 578 kcal ,
  • 22 g fat
  • (6 g sat. fat ,
  • 8 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 118 mg chol. ,
  • 885 mg sodium ,
  • 77 g carb. ,
  • 3 g fiber ,
  • 23 g sugar ,
  • 19 g pro.
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Reviews (1)

4 Ratings
925 Days Ago
this was just average, kind of dry, was hoping for more taste, but my son liked it and at least ate his broccoli!

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