Serves 32
45 min
Mini Cornmeal Cakes with Heirloom Tomato Relish
Recipe GLPRe40a9ae26c8bfa
Golden, tender mini cornmeal pancakes topped with a fresh, vibrant heirloom tomato relish infused with basil. These bite-sized cakes are perfect as an appetizer or light vegetarian main course. The relish's bright acidity and herbaceous notes complement the subtle sweetness of the cornmeal perfectly.
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Ingredients
7 oz all-purpose flour
1/2 cup yellow cornmeal
1 tsp kosher salt
1 tsp freshly ground black pepper
1 cup buttermilk
4 large eggs
2 lb small heirloom tomatoes, seeded and finely chopped
1/2 cup fresh basil, chopped
1 tbsp extra virgin olive oil
Cooking spray or vegetable oil for the skillet
Directions
Make the relish by combining the chopped heirloom tomatoes, fresh basil, extra virgin olive oil, kosher salt, and freshly ground black pepper in a large bowl. Stir gently to combine and set aside to allow the flavors to meld.
In a separate large bowl, whisk together the all-purpose flour, yellow cornmeal, kosher salt, and freshly ground black pepper.
In a medium bowl, whisk together the buttermilk and eggs until well blended.
Pour the wet ingredients into the dry ingredients and stir just until combined; the batter should be slightly lumpy.
Heat a large skillet over medium-high heat and lightly coat with cooking spray or vegetable oil.
Drop batter onto the hot skillet by the tablespoon, working in batches to avoid crowding. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set.
Flip each cake carefully and cook for another 1 to 2 minutes until the underside is golden brown and the cake is cooked through. The internal temperature should reach 160F.
Transfer the cooked cakes to a serving plate and repeat with the remaining batter.
Top each warm mini cornmeal cake with a spoonful of the heirloom tomato relish and serve immediately.
