These little cornbread inspired fritters/pancakes were made with the leftover pulp from the sweetcorn soup I made. I hate waste and this way, the delicious wholesome leftovers were put to good use. You could alternatively use tinned corn which you can blend, the texture may be slightly different so just add more flour/milk to adjust for a drier/wetter batter. The polenta adds a crispy texture, the cheese melts everywhere and the chilli provides that familiar cornbread kick.
- 300g leftover pureed corn from your Creamy Sweetcorn Soup– see recipe (or tinned sweetcorn, pureed)
- 3 spring onions, finely chopped including green tops
- ½ large red chilli, finely chopped
- 40g grated mature cheddar cheese
- 40g plain flour
- 40g polenta/cornmeal
- ½ tsp baking powder
- 2 large eggs, beaten
- In a large bowl, combine the pureed corn, spring onions, chilli, cheese and season.
- Whisk in the eggs and then stir in the flour, baking powder and polenta until you have a thick batter. If the batter is too runny add a little more flour. It should be fairly thick but will set once cooked.
- Heat a thin layer of sunflower oil in a frying pan over a medium-high heat. Fry spoonfuls of the mixture for 1-2 minutes each side or until golden and crusty from the polenta. The mixture can be a little wet but adding too much flour I’ve found makes them taste a bit ‘floury’ whereas here they will taste solely of sweetcorn.
- Drain on kitchen paper and leave to cool slightly before serving warm with soured cream and guacamole!
