CORN CAKES WITH ROASTED TOMATOES RECIPE

This recipe will teach you how to make Corn Cakes with Roasted Tomatoes. It is a quick and easy recipe to make. These Corn Cakes with Roasted Tomatoes makes a real hearty breakfast. The flavour of the corn and shallots in the corn cakes makes the taste great and served with the roasted tomatoes are sensational.

Corn Cakes with Roasted Tomatoes Ingredients

3/4 cup milk
1 cup plain flour
4 fresh corn cobs
2 shallots chopped
2 eggs beaten lightly
1/2 tsp ground thyme
4 large tomatoes halved

Corn Cakes with Roasted Tomatoes Method

Preheat the oven to 180 degrees. Using cooking spray coat a flat oven tray with it. Place the tomato halves on it and bake in the oven for 15 minutes or until golden. Keep the tomatoes warm. Remove the kernels from the corn cobs and combine the kernels with the shallots. In a bowl mix together the eggs, flour, thyme and milk then fold into the corn mixture. Spray a frying pan with cooking spray then heat and drop 2 tablespoons of batter to make one corn cake into the pan. Cook for 2 minutes on each side until golden. Repeat with remaining batter to make 12 corn cakes. To serve place 3 corn cakes on each serving plate and arrange the roasted tomatoes on top. Corn Cakes with Roasted Tomatoes makes the most fantastic breakfast.

Enjoy your freshly made Corn Cakes with Roasted Tomatoes!

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