My little one is officially a toddler, which comes with a few little “challenges” such as the beginnings of temper tantrums and the picky eater stage, which I hope does not get much worse than what it is right now. She no longer wants to eat anything that has lumps of any shape or form. I made some fruit puree and she wont’ eat that either. She rarely eats bananas anymore, and I have no idea why. I tried making her rice pudding but that was a definite no go. Little Graduates mac and cheese was also wholeheartedly rejected. A while back I discovered http://www.weelicious.com and thought the recipes looked simple and yummy so I saved a bunch to try later, including this one for Italian Parmesan Corn Cakes. To be safe, I only added 1/2 tsp of herbs and the rest I made as directed. These little cakes turned out perfectly, and best of all, my 19 month old loves them! She even stole a bit off of mine when I wasn’t looking! lol This recipe makes a lot – about 16, 1 tbsp sized cakes. Miss M is a nibbler so she only eats 2 at a time for now. I ate 4 and they were filling.
Update: Baby will only eat them, fresh out of the pan, she won’t eat leftovers! lol
Italian Parmesan Corn Cakes
(Serves 4) Prep Time:12 minutes, Cook Time: 8 minutes, Total Time: 20 minutes
1 cup cornmeal
1/3 cup parmesan cheese, grated
1 teaspoon dried italian herbs
1/2 teaspoon salt
2 teaspoons sugar
1 teaspoon baking powder
1 large egg
3/4 cup milk
2 tablespoons canola or vegetable oil
additional oil for cooking
1. 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.
Serve with marinara sauce on the side for dipping.