I've found that when I serve my kids anything in the form of a pancake, whether it’s sweet or savory, it's generally quite popular with them. There's something about letting kids eat food with their hands that, in my experience, makes mealtime more fun for them. Considering how powerful our sense of touch is, getting to hold your food in your hands can really heighten the eating experience. It may not exactly be great kitchen table etiquette to eat with your mitts, but once in a while it sure is fun.
These Italian Parmesan Corncakes have a crunchy texture from the cornmeal and a savory flavor from the Parmesan. Dipping them in a side of marinara sauce just brings it all together and really makes them hit the spot. Originally I had planned to cut up the corncakes for the kids, but before I could get to their plates with my fork and knife, they were already in their hands and mouths — my pancake theory proven yet again. But whether it's the novel shape that makes them so appealing to little ones or simply how delicious they smell coming out of the skillet, these corncakes are just plain ol’ delicious!
Italian Parmesan Corn Cakes (Serves 4)
- 1 Cup cornmeal*
- 1/3 Cup parmesan cheese, grated
- 1 Tsp Dried Italian Herbs
- 1/2 Tsp Salt
- 2 Tsp Sugar
- 1 Tsp Baking Powder
- 1 Large Egg
- 3/4 Cup Milk*
- 2 Tbsp Canola or Vegetable Oil
- Additional oil for cooking
Preparation1. In a bowl, combine the first six ingredients.
2. In a separate bowl, whisk the egg, milk and oil.
3. Slowly combine the dry ingredients with the wet and allow the batter to rest for 10 minutes.
4. After resting, pour 1 tbsp of oil in a large skillet over medium heat.
5. Place 1 tbsp of the cornmeal batter in the skillet (making as many corncakes as possible) and cook for 2 minutes on each side or until golden.
6. Continue to make the rest of the cakes.
7. Serve with marinara sauce on the side for dipping.
marinara or tomato sauce