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Fresh corn cakes with spicy chicken




Source of Recipe


the web


Recipe Introduction


This chicken tastes good even if you don't make corn cakes. It is equally good served over rice or grits. It's not all that spicy, either. If you'd like it spicier, add a slivered jalapeno when you put the pepper and onion in the skillet.


List of Ingredients




Corn cakes:

½ cup flour
½ cup cornmeal
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh or thawed corn kernels
3 tablespoons vegetable oil, plus more for frying
1 cup buttermilk

Chicken:

1 pound boneless, skinless chicken breast halves (2 or 3 halves)
1 red bell pepper
1 medium onion
1 teaspoon salt
1 teaspoon sugar
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon cayenne pepper
2 tablespoons vegetable oil

Recipe



Heat oven to 300 degrees. Combine all ingredients for corn cakes in a blender. Blend on high about 5 seconds. Scrape down the sides of the blender; blend again.

Heat a wide skillet over medium-high heat. Add a little oil. Tip the pan to cover the bottom with oil, heat 30 seconds or so. Use a ¼-cup measure (or similar tool) to dip about 2 tablespoons of batter onto the skillet (¼ cup holds 4 tablespoons, so use the contents to form 2 small pancakes). Repeat to fill the skillet, leaving plenty of room around each pancake. Cook until brown on both sides, then slip onto a flat, lightly greased pan and place in the oven to keep warm. Repeat until corn cakes are cooked.

Slice chicken breast into thin slices. Core red pepper. Cut into slices. Slice onion in half vertically, then make half-moon slices about ¼ inch thick.

Combine salt, sugar, paprika, black pepper and cayenne. Sprinkle over the chicken.

Put vegetable oil in a wide skillet over high heat. Add red pepper and onion. Cook 5 minutes, stirring occasionally, but letting vegetables stay in one position long enough to get brown in places. If they appear to be burning, turn the heat down a little. Add chicken, and cook, stirring often, 3 or 4 minutes, until cooked through. Serve with corn cakes.

Serves 4.

Serve with cooked greens.