Kale Corn And Onion Skillet Cakes

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From cait johnson's cooking like a goddess". these are amazingly yummy and nutritious as well. i make a full batch on the weekend and keep the leftovers in the fridge or freezer. Then i pop a few in the toaster oven or microwave to warm for breakfast or lunch at work. everyone who tries them asks me for the recipe."

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Steps

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In a large non-stick skillet , heat 1-2 tblsp olive oil.

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Add the onion and saute until golden.

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In a large bowl , mix the flour , cornmeal , salt , corn and kale.

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In a medium bowl , beat lightly the eggs , 2 tblsp of melted butter or olive oil and milk to combine.

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Pour wet ingredients into dry and mix briefly.

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Add sauteed onion to the batter , mix again.

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Heat pan again and drop 1 / 4 cup of batter per cake into hot skillet.

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Add more oil as needed to keep cakes from sticking.

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Cook cakes until they begin to bubble , then flip and cook until the other side is golden.

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Serve warm.

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Ingredients

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olive oil, onion, all-purpose flour, yellow cornmeal, salt, frozen corn, fresh kale, eggs, nonfat milk