Mini Corn Cakes: So Corny, They Just Might Work

One week until Thanksgiving -- and the countdown begins.  This is like the Superbowl of all holidays, food-wise.  I'm, as they might say on a sports-related show, totally pumped.  I've got big plans for an orange-and-herb turkey this year.  Mmm, turkey.

In the meantime, here's a little appetizer you might consider adding to your T-Day menu (especially if, like me, you think appetizers can be the best part of the eating experience).  And they're theme food!  I'm quite sure the pilgrims enjoyed corn at the original Thanksgiving feast.

The first time I made these little cakes, I served them as a side to soup, but they'll be just swell on their own.  And they don't just taste good, they look good, too.  (I'm a sucker for a scallion garnish.)  Plus, they're easy to make.  Mix, spoon, bake, done.

Mini Corn Cakes with Scallions (from Martha Stewart's Everyday Food)

• 1/4 cup all-purpose flour
• 1/4 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon cayenne pepper
• 10 ounces corn kernels, thawed if frozen
• 1/3 cup milk
• 1 large egg
• 1 tablespoon granulated sugar
• 2 scallions, whites minced and greens thinly sliced, divided
• Sour cream

Preheat the oven to 400 degrees.  Grease two 12-cup mini muffin pans.

Combine all ingredients through scallion whites, reserving the scallion greens and sour cream for garnish.  Drop batter by rounded tablespoonfuls into muffin cups.  Bake 8 to 10 minutes.  Garnish and serve immediately.

I thought this was a pretty new recipe, but I was wrong -- I discovered that Joe over at Culinary in the Country blogged about these treats all the way back in 2005.  Sorry, Martha.  I should have made this years ago.  Better late than never.

The food: Mini corn cakes

The verdict: A great choice for a pre-turkey appetizer -- the pilgrims would approve