Fresh or Frozen ? Corn Cake Recipe

Fresh is best. I'm sure you have heard this saying before, the problem is that fresh isn't always available. So what's the next best thing? Frozen fruits and vegetables which retain almost all of their nutritional benefits. There are some exceptions to this rule such as frozen French fries or any other veggies that have been cut up and must be treated with some sort of chemical in order to retain their freshness. So be sure to check the nutrition label to make sure that the only ingredient is the fruit or vegetable. I love keeping frozen blueberries and raspberries in the freezer at all times. They are perfect for adding to pancakes, smoothies and oatmeal. My favorites veggies to keep on hand are peas, corn, chickpeas, broccoli, cauliflower and spinach. The reason I like to buy those specific fruits and veggies frozen is because they are the hardest to keep on hand fresh. Spinach for example, goes bad pretty quickly in the fridge, though the fresh kind does have a different use in salads. So having a variety on hand is also a good idea.

Corn is a source of fiber due to the skin of the corn kernel as well as protein, choline, vitamin C, and Folate as well as starch. Starch is a complex carbohydrate that our bodies use for energy, it is not the same as sugar, though corn does have a bit of sugar in it as well. Consuming corn with beans creates a complementary mix of amino acids that makes it a more complete source of protein close to consuming meat. Corn syrup and corn that is added to processed and packaged foods is not the same as the whole kernal corn you can buy frozen or as corn on the cob which is a vegetable. Corn in the grain form as whole dried kernal or corn meal is actually a whole grain and has many nutritional benefits. Traditionally, latin cultures used corn meal to prepare tortillas and tamales and they treated the corn with an alkali calcium rich water which increases the availability of niacin in the corn and helped to prevent the disease pellagra. This is just another example of how our ancestors knew so much more about nutrition than we give them credit for. Traditional cooking the way they did is extremely smart and provides so many health benefits beyond the food itself.

But let's face it, we don’t have an entire day to prepare corn meal in the traditional way just to make tortillas for dinner. We have to use shortcuts, but there are better shortcuts than others. Using frozen vegetables are a great time saver without losing too much of the nutrition.

These corn cakes are made with frozen corn, chickea and spelt flour for some whole grains as well as cheese for more protein and calcium. Oh and they are delicious and toddler approved. Hope you like them too !

For more information on whole grains check out the website https://wholegrainscouncil.org/. It is a great source of information I have been using since my college nutrition classes.

Corn Cakes Recipe

Tools

1 large bowl

1 large pot

1 frying pan

fork

1 large spoon

hand blender

Ingredients:

2 cups corn kernels (I used thawed frozen corn)

1 cup chickpea flour

1/2 cup spelt flour

1 egg

1/2 cup grated cheese (I used cheddar but you could really use any depending on your tastes)

1 handful of chopped green onions

salt and pepper to taste

oil or butter for the pan

Directions:

1. Cook frozen corn in boiling water for 3-5 minutes as directed on package to thaw it.

2. Strain the water and combine 2 cups of corn with the rest of the ingredients. Stir well.

3. Use a hand blender to blend the ingredients to a course paste. You could make it as smooth or as coarse as you like.

4. In a frying pan, heat a small amount of oil and drop the mixture by the large spoonful onto the pan. Cook on each side for about 2-3 minutes until they are golden brown.

5. I like to finish the cooking in the oven just to make sure the egg is cooked through but I don't think this is necessary. It is also a good way to keep them warm while you prepare the rest of the meal.

6. Serve with some sour cream or Greek yogurt and a salad. It could also be a side dish for a meat meal or served cold as a take along snack.