Hi, there! I'm Yolanda—happily married to Aaron—my best friend and soulmate for three years now. We live in Virginia and love exploring our surroundings together. This space is a collection of our stories about food, photography, and travel. As we are inspired by the life we see around us, we hope to share that inspiration with you. Have a fabulous day!
Although I have been in America for a long time, I still have a hard time eating sweet breakfasts :) So I am always on the lookout for savory dishes and I happened to stumble onto one recently via Pinterest on A Spicy Perspective. Cornmeal, lime zest, guacamole. Need I say more? Just had to try it!
1 1/4 cups all-purpose flour
1 cup cornmeal (yellow or white)
2 Tbsp baking powder
1 tsp salt
1 tsp garlic powder
1/2 tsp cayenne/paprika
1 1/4 cups milk
3 Tbsp butter + extra for buttering the griddle or pan
Preheat griddle/pan on medium heat.
Mix all ingredients together in a bowl until smooth. Using a 1/4 cup scoop or measuring cup, ladle the batter onto the hot pan. Cook for 3-4 minutes per side. Flip over when bubbles start to appear on the top of the corn cake. Repeat with the rest of the mixture.
Makes about 8-12 corn cakes. Top with sour cream and a dollop (or in my case, a lot more than that) of guacamole. Enjoy!