Monday, October 28, 2013

Savory Corn Cakes {#Dairyfree} #CookbookSpotlight #TheNewSouthwest #Giveaway

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.

It has been fantastic to be part of this event hosted by my friend Heather a.k.a. girlichef.  I must tell you that my entire family has enjoyed the event and  The New Southwest by Meagan Miccozi a lot.  It has been an entirely new culinary experience for this German girl :) 
The event kicked-off with Mushroom + Leek Migas, for bloggers choice last week I made Chicken Tinga Potpie, and today it is a dairy free version of the Savory Corn Cakes on page 139.   This truly is amazing cookbook, it is actually the first time that I have found Ron read through a cookbook plus  The New Southwest exposes us to so many new flavors. In addition, if you are like us and need to avoid dairy many of the recipes are easily adaptable and still delicious just like the Savory Corn Cakes 

Savory Corn Cakes pages 139, The New Southwest  by Meagan Miccozi
  • 1 C all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 3/4 C whole milk {plain Almond Milk or your favorite plain non-dairy beverage}
  • 1/2 C sour cream {my preferred brand is Tofutti vegan sour cream}
  • 1 large egg
  • 2-1/2 C canned or cooked fresh whole corn kernels
  • 1 C diced green onions
  • Vegetable Oil for frying
Yield: 12 to 14 corn cakes

Whisk the flour, baking powder, and salt together in a large bowl.

In a separate bowl, whisk milk, sour cream, and egg together.  Whisk the wet ingredients into the dry ingredients, mixing just until you have a smooth, uniform batter.  Fold in the corn and green onions.

Heat 1 tablespoon oil in a heavy bottomed skillet over medium heat (assuming you will be frying these corn cakes in batches, I recommend adding approximately 1 tablespoon of oil to your pan before cooking each batch). Using 1/4- cup measure, portion out 3 or 4 corn cakes into the skillet.  Fry corn cakes for approximately 3 minutes on the first side, until air holes appear across the top of each corn cake, and their shapes are set and matte colored.  Flip and cook 3 to 4 more minutes, until corn cakes are cooked through.  Serve immediately.  Continue cooking batches of corn cakes until the batter is used.

They were so delicious for our breakfast, and afternoon snack.  I know that you just want to have your own copy of The New Southwest . Here is your chance to win your own copy...

How to enter this contest
1. Mandatory Entry: Leave a comment on this blog post letting me know what your favorite Southwestern dish is.
2. Tons of optional entries in rafflecopter widget.
Hippocrene will be supplying 14 copies of The New Southwest by Meagan Micozzi for this giveaway, in conjunction with The New Southwest Cookbook Spotlight.  Contest is open to anybody with a shipping address in the USA.  Submissions will be accepted via the rafflecopter widget through 11:59 pm ET on Sunday, November 3, 2013.  Fourteen winners will be chosen by random draw, verified, and be notified by email (from Heather at girlichef) within 48 hours of the close of this contest.  The winner should respond within 24 hours of notification, or a new winner will be drawn in their place.  Good Luck!

a Rafflecopter giveaway

Disclaimer: I received a copy of The New Southwest for participating in this Cookbook Spotlight.  All opinions are my own and no monetary value was exchanged. 
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