Corn cakes with tomato jam

Ingredients

Corn cakes

• 1 large egg
• 80 mL (⅓ cup) milk
• 125 mL (½ cup) of corn, frozen or canned
• 80 mL (⅓ cup) whole wheat flour
• 125 mL (½ cup) cornmeal
• 10 mL (2 tsp) baking powder
• ½ mL (1/8 tsp) salt
• 1 mL (¼ tsp) pepper
• 10 mL (2 tsp) canola oil, for pan frying

Tomato jam

• 5 mL (1 tsp) canola oil
• 2 mL (½ tsp) onion powder
• 2 mL (½ tsp) garlic powder
• 1 mL (¼ tsp) salt
• 1 mL (¼ tsp) black pepper
• 2 mL (½ tsp) chipotle powder (optional)
• 1 large tomato (or 2 medium), diced
• 15 mL (1 tbsp) maple syrup
• 15 mL (1 tbsp) vinegar
• 45 mL (3 tbsp) water

Directions

1. Make the tomato jam: Heat a pan over medium heat with canola oil. Once hot, add in onion powder, garlic powder, salt, black pepper and chipotle powder, if using. Stir and cook for 30 seconds until the spices become fragrant.
2. Add tomato, maple syrup, vinegar, and water. Stir.
3. Cook over medium heat uncovered for about 10 to 15 minutes, or until thickened. Serve with corn cakes or enjoy as a condiment.
4. Store leftover tomato jam in an airtight container in the refrigerator for up to 4 days.
5. Make the corn cakes: In a small bowl, whisk together the egg, milk, and corn.
6. In a medium bowl, combine flour, cornmeal, baking powder, salt, and pepper.
7. Stir wet ingredients into dry, until combined.
8. Heat a cast iron griddle or frying pan over medium heat, adding 5 ml (1 tsp) of canola oil.
9. Using a 60 mL (¼ cup) measure, pour batter into warmed pan, 3 or 4 pancakes at a time, cooking for 2 minutes or until browned, then flip. Repeat with remaining batter. Serve with tomato jam.

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Recipe contributed by the Public Health Agency of Canada, Nutrition North Canada – Nutrition Education Initiatives