Honey Corn Cakes with Sauteed Kale

Honey Corn Cakes with Kale

I grew up in North Carolina with parents and grandparents who were from South Carolina, so I consider myself a Southern girl. Even when my Philly side kicks in (that’s the side with the no nonsense attitude, in case you didn’t no!), I’ll always be a belle at heart. The best part of being a Southern girl has to be the food. I mean, come on! Greens and cornbread and poundcake…so delicious, and yet, sometimes, so not healthy. In the last few years, though, folks have tried their hand at helping this taste good food, actually be good for you food, and I’m throwing my hat in the ring.

Stonyfield Make It With Yogurt

It can be  hard to change your eating habits once you get used to having that big ole piece of pork in your collards, or full of fat buttermilk in your cornbread. You don’t have to change everything all at once, though. Just substituting one or two ingredients can make a huge difference. If you substitute the right ingredients, you can actually add nutrients and other health benefits to your food. As an Ambassador for Stonyfield Yogurt, I was challenged to come up with a recipe that uses Stonyfield Yogurt in place of another ingredient. It’s actually not as hard as you might think! Mayonnaise, oil, heavy cream…they can all be replaced with yogurt. In fact, in my Honey Corn Cakes recipe, I used low-fat plain Stonyfield yogurt in place of whole milk.

Yogurt in Recipes substitution guide

At first, I missed a little bit of the flavor that the fat in the milk adds, but then I added a bit of butter, a little more honey, and BAM…hoecakes that would make you feel like you’re back at home. You know, if your home happened to be below the Mason-Dixon line! Corn Cakes (also known as Hoe Cakes) are super easy to make. The one thing I’ll warn you to be careful of is putting too much oil in your pan. You don’t want your cakes to get soggy and oily.

Honey Corn Cakes with Sauteed Kale

Ingredients

  • 1 cup cornmeal
  • 1 cup flour
  • 1/3 tsp butter
  • 1 cup Stonyfield Low-Fat Plain Yogurt
  • 1/3 cup water
  • 3 tablespoons honey
  • 2 teaspoons salt
  • Vegetable oil for frying
  • For the Kale:
  • 1 bunch of kale
  • Sea Salt to taste
  • Cracked Black Pepper to taste
  • Olive Oil to Saute

Instructions

  1. Mix ingredients for corn cakes (except for vegetable oil) and stir until completely mixed.
  2. Heat vegetable oil on a griddle or cast iron pan. Be careful not to saturate the pan, just a tad bit more than a pan sear amount.
  3. Once pan is VERY hot, spoon corn cake ingredients into pan.
  4. Use a spatula to flip the corn cake over when browned on one side.
  5. After corn cakes are finished, clean pan.
  6. Add a bit of olive oil to the pan.
  7. Sautee the kale lightly over low heat. Add sea salt and cracked black pepper to taste.
  8. Enjoy!
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