Guest guest Posted July 21, 2006 Report Share Posted July 21, 2006 Spicy Pumpkin-Corn Cakes Try these savory cakes: they make a great Southwestern-inspired side, a fun accompaniment to a warming bowl of soup, or even a main meal, along with a salad. Or if you like a little heat to wake you up in the morning, try them for breakfast! INGREDIENTS 2 large eggs 1 cup pumpkin puree 1 tablespoon vegetable oil 1 teaspoons chipotle chile powder 1 teaspoon ground cumin, or to taste 3/4 cup all-purpose flour 1 cup fresh or frozen corn kernels 1/2 cup raw, unsalted sunflower seeds 1 teaspoon diced jalapeno pepper, or to taste 1. In a medium mixing bowl, whisk together the eggs, pumpkin, oil, chipotle powder and cumin, then stir in remaining ingredients. 2. Coat a heavy-bottomed skillet with cooking spray and heat over medium heat. Place 1/4 cup scoops of batter in the skillet, flattening each cake with the back of a spatula. Cook 3 or 4 minutes, until bottoms begin to brown. Lightly coat the tops with cooking spray, then flip them over and cook 3 to 4 more minutes, until browned. Repeat with remaining cakes. Serve immediately. Serves 4. Quote Link to comment Share on other sites More sharing options...
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