When I look back over the years that Todd and I have been together some of my fondest memories revolve around date night. When we lived in Tennessee, one of our favorite places to go was this great little Tapas Bar on the North Shore in Chattanooga. I always felt so special when Todd took me there and the food was never disappointing. We would share small little delectable bites of food paired with fine red wine and would talk and laugh for what seemed like hours.
Since our new dietary restrictions have been in place we haven’t really ventured back out to find a date night spot here in Atlanta so I thought that I would create our own little Tapas Bar at home this weekend. My savory corn griddle cakes are packed with flavor and super easy to make, they pair really well with red wine and since they are gluten and dairy free I can just relax and enjoy a nice evening at home with my husband. Now if I could only find someone to do the dishes for us our at home date night would be perfect.
Savory GF + DF Corn Griddle Cakes:
2 Tbsp. vegetable oil
1 1/2 cups fresh corn kernels, stripped from the cob
1/4 cup Brown Rice Flour Mix (find the recipe link here.)
1/4 cup gluten-free yellow corn meal
1 tsp. baking powder
1/4 tsp. kosher salt
1/2 cup coconut milk, unflavored
1 egg, lightly beaten
1 Tbsp. red onion, finely chopped
1 Tbsp. jalapeno, seeded and finely chopped
Garnish of choice
In a 12-inch cast iron skillet or non-stick skillet, heat 1 Tbsp. vegetable oil over medium heat. Add the fresh corn kernels in an even layer and sprinkle liberally with salt. Cook without stirring for 3-5 minutes until the kernels are sizzling. Resist the urge to stir and shake the skillet gently to move the kernels around. Continue cooking in an even layer and shaking the pan every 3 or 4 minutes until all of the corn kernels are browned. This usually takes about 15-17 minutes total. Once browned remove the kernels from the skillet and set aside reserving 2 Tbsp. of the kernels for garnish.
In a medium bowl whisk together the brown rice flour mix, cornmeal, 1/4 tsp salt, and baking powder. Whisk in the unflavored coconut milk, egg and the remaining 1 Tbsp. of vegetable oil. Mix just until the batter is smooth and stir in the chopped onion, jalapeno and the remaining browned corn kernels your batter will be runny.
Wipe out the cast iron skillet with a lightly oiled paper towel and heat over medium heat. Drop batter by 1- 2 Tbsp. measures; cook until browned on one side and the batter appears to be set about 1 minute. The edges will bubble like a pancake does when it is time to flip. Once you flip the corn griddle cake it takes less than a minute to cook through. Repeat with the remaining batter set aside and keep warm until ready to serve.
Now here is the extra fun part, you can swap this up any way that you want using ingredients that you have on hand. My plan for this weekend is to top with Smokey Black Beans, Roasted Poblano + Cilantro Cashew Cream, fresh pico de gallo and the 2 Tbsp. of corn kernels that I reserved.