Corn Cakes with Avocado Cream
Corn Cakes with Avocado Cream - Tender buttery corn cakes are a wonderful addition to a hearty breakfast, topped with silky avocado cream.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 12 pancakes
For the Avocado Cream:
- 7 ounces Wholly Guacamole, or 1 cup smashed avocado
- 1 cup sour cream
For the Avocado Cream: Place both ingredients in the blender. Puree until smooth, and set aside.
Preheat a griddle (or large skillet) to medium heat. Then mix the flour, cornmeal, baking powder, salt, garlic powder and chile powder together in a large bowl. Whisk in the milk, eggs, and melted butter until smooth.
Butter the griddle. Using a 1/4-cup scoop, ladle the corn cake mixture onto the hot griddle. Cook for 3-4 minutes per side. Flip when bubbles form on the top of the corn cakes. Repeat with the remaining corn cake batter.
Serve warm with a generous dollop of avocado cream.
Serving: 3pancakes | Calories: 215kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 260mg | Potassium: 412mg | Fiber: 2g | Sugar: 2g | Vitamin A: 335IU | Vitamin C: 1.8mg | Calcium: 145mg | Iron: 1.4mg