Barbecue and Corn Cakes
Ingredients
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4 cups crumbled cornbread
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1 cup soft white bread crumbs
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2 tablespoons butter
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3 cups fresh corn kernels (approximately 4 ears corn)
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1 cup diced sweet onion
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1/8 teaspoon ground red pepper
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1/2 teaspoon garlic salt
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3 large eggs, lightly beaten
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1/2 cup sour cream
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1 cup mayonnaise
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1/4 cup canola oil, divided
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1 1/2 pounds pork or beef barbecue from your favorite restaurant, tossed with barbecue sauce*
Directions
1.
In a large bowl, combine crumbled cornbread and bread crumbs; set aside.
2.
In a large nonstick skillet, melt butter over medium-high heat. Add corn and diced onion; cook for 5 minutes, or until tender.
3.
Add corn mixture, red pepper, and garlic salt to cornbread mixture, stirring until blended. Wipe skillet clean with a paper towel; set skillet aside.
4.
In a small bowl, combine eggs, sour cream, and mayonnaise, stirring well. Add to cornbread mixture, stirring gently, just until combined.
5.
Heat 2 tablespoons oil in the skillet over medium-high heat. Drop cornmeal batter by 1/3-cup portions onto hot skillet, adding remaining oil as needed. Cook corn cakes 2 to 3 minutes per side, or until patties are golden brown.
6.
Repeat procedure with remaining batter. Keep warm.
7.
To serve, top each corn cake with barbecue and Lime Coleslaw.
8.
*Corn cakes can be served with chopped grilled chicken instead of barbecue, if desired.
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