Sweet Miso Corn Cakes with Basil Parsley Pesto

Name: Sweet Miso Corn Cakes with Basil Parsley Pesto
Total time: PT0D0H0M
Yield: makes About 16 Cakes
Ingredients: 1 cup packed fresh basil leaves; 1 cup packed fresh, flat leaf parsley leaves; 2 cloves garlic; 1 ⁄ 3 cup cashews; 1 ⁄ 2 cup freshly grated Parmesan cheese; 1 ⁄ 4 salt; 1 ⁄ 2 cup olive oil; 1 ⁄ 2 cup yellow cornmeal; 1 ⁄ 2 cup flour; 1 ⁄ 2 tsp. baking soda; 1 ⁄ 4 tsp. baking powder; 1 ⁄ 8 tsp. freshly ground black pepper; 2 tbsp. sweet white miso; 1 tbsp. unsalted butter, melted; 1 cup buttermilk; 2 eggs; 3 ⁄ 4 cup up fresh sweet corn kernels (about 1 large cob), or thawed frozen kernels; 2 scallions, thinly sliced; Canola oil or vegetable spray for pan-frying

Serves
makes About 16 Cakes

LEAH KOENIG

The addition of sweet white miso updates a traditional corn cake recipe.

Ingredients

For the Pesto

1 cup packed fresh basil leaves
1 cup packed fresh, flat leaf parsley leaves
2 cloves garlic
¹⁄₃ cup cashews
¹⁄₂ cup freshly grated Parmesan cheese
¹⁄₄ salt
¹⁄₂ cup olive oil

For the Corn Cakes

¹⁄₂ cup yellow cornmeal
¹⁄₂ cup flour
¹⁄₂ tsp. baking soda
¹⁄₄ tsp. baking powder
¹⁄₈ tsp. freshly ground black pepper
2 tbsp. sweet white miso
1 tbsp. unsalted butter, melted
1 cup buttermilk
2 eggs
³⁄₄ cup up fresh sweet corn kernels (about 1 large cob), or thawed frozen kernels
2 scallions, thinly sliced
Canola oil or vegetable spray for pan-frying

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Instructions

Step 1

Make the pesto: Add all pesto ingredients except olive oil to a food processor; pulse until chunky. With the motor running, slowly stream in the olive oil, stopping to scrape down sides with a rubber spatula as necessary. Adjust salt to taste.

Step 2

Make the corn cakes: whisk together cornmeal, flour, baking soda, baking powder and pepper in a large bowl; set aside. In a medium bowl, whisk together miso, melted butter, buttermilk and eggs until well blended. Gently fold in corn kernels and scallions. Make a well in the dry ingredients; pour in miso-buttermilk mixture and gently stir until just combined.

Step 3

Lightly oil or spray a large skillet set over medium heat. Working in batches, drop scant 1⁄4 cupfuls of batter into the pan. Cook until cakes are golden brown and cooked through, about 1-2 minutes per side. Serve pancakes warm with a dollop of pesto.

Make the pesto: Add all pesto ingredients except olive oil to a food processor; pulse until chunky. With the motor running, slowly stream in the olive oil, stopping to scrape down sides with a rubber spatula as necessary. Adjust salt to taste.
Make the corn cakes: whisk together cornmeal, flour, baking soda, baking powder and pepper in a large bowl; set aside. In a medium bowl, whisk together miso, melted butter, buttermilk and eggs until well blended. Gently fold in corn kernels and scallions. Make a well in the dry ingredients; pour in miso-buttermilk mixture and gently stir until just combined.
Lightly oil or spray a large skillet set over medium heat. Working in batches, drop scant 1⁄4 cupfuls of batter into the pan. Cook until cakes are golden brown and cooked through, about 1-2 minutes per side. Serve pancakes warm with a dollop of pesto.