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How to Make Cheese Cornmeal Cakes
Breakfast. It is the most important meal of the day, which is demonstrated right there in the name: you break your fast.
I’m not sure about you, but I would feel hard done by if I had to spend eight hours of any given day without eating. However, many people have to qualms about skipping breakfast after a full night’s sleep.
There are those that will argue that they cannot face food in the morning, or that they do not need to eat breakfast as they had only been sleeping. Not true! The functions of the body do not stop during the night, which requires energy and the body needs to be replenished on waking.
This is part of my reasoning for always ensuring that I eat breakfast everyday; the more important aspect of my thought process is that without some food in the morning, I would only be able to function for a short period before passing out. Clawing in stomach, light-headedness – no, thank you.
However, as much as I love breakfast (and food in general), I hate mornings just as much. Accordingly, I am not one for getting up any earlier than absolutely necessary, so there is always a minimal amount of time in which to make and eat breakfast before I need to get on with my day.
This can result in my beloved meal time getting a little monotonous as I need to make something that is quick, which often means having the same thing on a regular basis. For me, this is often scrambled eggs on toast, or porridge.
In addition to breakfast needing to be something I can make and eat quickly, I also need it to be filling so I am not hungry again soon after, which is why I like these patties. Not only are cheese and I embroiled in a torrid love affair, but I also like them as an easy alternative to bread. Not that I am knocking (wholemeal) bread, but it can get boring if you are eating it all the time.
The recipe would still work with 100% cornmeal, or 100% plain flour for that matter, but I find the texture and taste is better with the combination of both.
It is one of those recipes that is easy to experiment with and still get tasty results, so you can find your ideal combination.
You can eat them alone, or add the side of your choice, like bacon, eggs, sausages or tofu scramble. I find they really go well with some sautéed onions. Just keep an eye on timings to ensure everything is ready at the same time.
An alternative for those with a sweet tooth can be achieved by omitting the cheese and seasoning, bat the salt, and eating them with your favourite preserves.
- 1/2 cup cornmeal
- 1/2 cup plain flour
- 1/2 cup hard cheese (I use mature cheddar), grated
- 1/2 cup milk
- 1/4 tsp paprika or chilli powder
- 1 pinch salt
- 1 tsp oil, like coconut, sunflower or vegetable
- Pre-heat the frying pan on a low heat, adding a little oil to enable it to heat up.
- In a mixing bowl, add the two types of flour, salt and paprika (or any other seasoning that you choose - I find thyme works well with this recipe) and give it a quick mix to combine.
- Add the grated cheese and mix well to ensure the ingredients are thoroughly combined.
- Slowly add the milk and mix to create a thick batter. (N. B. The mixture will be quite gloopy, for the want of a better word, but there is no need to worry about this).
- Once completely mixed, take a tablespoon of the batter and gently drop into the frying pan, continuing until there are several patties in the pan. Do not overcrowd the pan; allow each one enough room by ensuring they cannot touch each other.
- Turn up the heat under the frying pan and fry for 5-10 minutes, or until the underside starts to turn golden brown. Turn over and gently press down on each cake with a spatula to a thickest of about 1cm and allow to fry for the specified time, checking at the side to make sure it is cooked through.
- Serve immediately with the side of your choice. Makes at least 6 cakes, though this depends on how much batter you use for each one.