Recipes
CORNMEAL CAKES
Courtesy Chef Cheryl Ann Shortt – Charles on Cup of Joe TT
Ingredients
2 cups cornmeal
2 tsp baking powder
1 tsp salt
1 large egg
1 1/2 cup water
8 oz chopped vegetable of your choice (corn, ochro, spinach)
2 pimento chopped
1 clove garlic chopped
1/2 cup vegetable oil
Sour cream
Oven roasted tomato
Directions
- Combine cornmeal, baking powder and salt in a bowl and set aside.
- Whisk together egg and water, then add to cornmeal mixture.
- Add chopped pimento, garlic and vegetable to the mixture, and mix until its combined. Form into patties and set aside covering with a damp cloth.
- Heat oil for frying. Once oil has completely heated, fry cakes one side until golden brown and then flip to get the other side golden brown.
- To finish the cakes place a teaspoon of sour cream on top your cakes and garnish with the roasted tomato.
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