FRONT BURNER: Fluffy corncakes relish lima beans

Corncakes With Tomato-Lima Bean Relish
Corncakes With Tomato-Lima Bean Relish

Several years ago I suffered a kitchen mishap while making a favorite recipe for savory pancakes (fluffy cornmeal and flour pancakes studded with corn kernels, green onion, bell peppers, bacon and cheese).

While chopping the green onions, I let my eyes leave the knife and turn to view my dog, who was just a puppy at time time. When my eyes moved, so did my index finger right into the path of my ceramic bladed chef's knife.

I have not prepared that recipe since.

This recipe, on the other hand, has made its way into my rotation. And all of my fingers are still intact.

The combination of corn, tomatoes, lima beans and fresh herbs tastes like summer.

Corncakes With Tomato-Lima Bean Relish

For the corncakes:

1 cup corn kernels, fresh, frozen or canned (well-drained if using canned)

1/2 cup milk

2 tablespoons butter, melted

2 eggs

1 teaspoon minced garlic

1/2 cup baking mix such as Bisquick

1/2 cup cornmeal

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

3 ounces pepper-jack or cheddar cheese, grated

Tomato-Lima Bean Relish (recipe follows)

In a food processor, combine the corn kernels, milk, butter, eggs and garlic and pulse to coarsely chop corn.

In a large bowl, stir together the baking mix, cornmeal, salt, pepper and cheese. Add the corn mixture and stir just until dry ingredients are moistened.

Lightly grease a large skillet or griddle and heat over medium heat. Ladle batter by the 1/4 to 1/3 cup onto hot griddle (do not spread batter or flatten cake) and cook about 2 minutes or until edges are dry and starting to brown. Turn and cook on second side for 2 more minutes or until golden and cooked through.

Serve corncakes topped with Tomato-Lima Bean Relish.

Makes 6 to 8 corncakes.

Tomato-Lima Bean Relish

1 cup frozen baby lima beans

1 cup water

1 cup grape tomatoes, halved or quartered

1 to 2 green onions, white and green parts, finely chopped

1 tablespoon olive oil

2 teaspoons balsamic vinegar

1/2 teaspoon minced garlic

Salt and ground black pepper, to taste

1 to 2 tablespoons finely chopped fresh herbs such as parsley, basil, mint, oregano or dill

In a small saucepan, combine the frozen beans and water. Bring to a boil, then reduce heat and simmer until beans are tender, about 20 minutes. Drain and cool slightly.

In a medium bowl, combine the beans with the remaining ingredients and toss gently.

Makes about 2 cups.

Recipe inspired by Southern Living The Slim Down South Cookbook by Carolyn O'Neil

Food on 06/01/2016

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