Making the last day of Hispanic heritage month extra special with these delicious Traditional Corncakes with Sweet Fried Plantains! Before wheat was brought over to the Americas, corn was the staple starch, providing the basis for daily meals. But it's also so much more than that! Corn is a symbol of culture, rich with history and imbedded with meaning. So think of these Traditional Corncakes as pancake's cooler older cousin haha! Soft, fluffy corn cakes cooked on the griddle, stacked high with fruit and caramelized plantains, and drizzled with raw honey.
Sweet Fried Plantains with Traditional Corncakes
For the plantains:
- 2 large, ripe plantains
- 1 tbsp coconut oil
Preheat your air fryer to 400 degrees Fahrenheit and cut your plantains into coins. Toss with the coconut oil and cook in the air fryer for 10 minutes, flipping halfway through. Remove and set aside.
For the corn cakes:
- 2 (16 oz) cans of fresh sweet corn kernels
- 2 tbsp plant milk
- 2 tbsp honey
- 2 tbsp flax meal
- 1 tsp baking powder
- 1/2 tsp salt
- Coconut oil, for frying
Blend the corn, milk, honey, flax meal, and salt in a blender until mostly smooth. Heat a comal over medium heat and cost with a thin layer of coconut oil. Cook the batter like pancakes, spooning approximately 1/4 cup onto the comal and spreading into circles. Reduce heat to low, then let the corncakes brown, then flip over and cook until golden and browned. Continue cooking in batches. Serve with honey, plantains, and a dash of cinnamon. Enjoy!!
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