Sometimes a burger calls for something a little different than a basic bun. We love using these crispy corn cakes as a platform for many different burgers—especially the Zesty Bean Burgers (page 12), Southwestern Mini Sliders (page 14), Cheesy Burrito Burgers (page 21), and Buffalo Black Bean Burgers (page 33). They are also great served with Chuckwagon Beans (page 147) or topped with the chili cheese sauce from the Chili Cheese Fries recipe (page 188).
1 cup unsweetened soy milk or other nondairy milk
½ teaspoon cider vinegar
1 tablespoon plus 2 teaspoons canola oil, divided
1 tablespoon maple syrup
½ cup yellow cornmeal
½ cup white whole-wheat flour or whole-wheat pastry flour
2 tablespoons potato starch
1 tablespoon tapioca starch or corn starch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ teaspoon thyme
¼ teaspoon rosemary
Makes 6 cakes.
1. In a small bowl, whisk together the soy milk, vinegar, 1 tablepoon oil, and maple syrup.
2. In a separate bowl, mix the cornmeal, flour, potato starch, tapioca starch, baking powder, baking soda, sea salt, thyme, and rosemary. Add the wet ingredients from the previous step and mix until combined.
3. Heat a nonstick skillet over medium heat. Coat the skillet with 1 teaspoon of the oil. Grease 6 muffin rings with the remaining teaspoon of oil.
4. Place the rings on the skillet and pour in the batter, evenly dividing the batter amongst them. Cook 4 to 5 minutes or until the cake is firm to the touch. Flip over with tongs, pressing the cake down to the bottom of the ring, and cook for an additional 4 minutes or until firm and lightly browned.
5. Run a sharp knife around the outside of the rings and remove the rings with tongs. Cool the cakes on a wire rack before serving.
Store in a tightly sealed container at room temperature for 2 to 3 days.
Quick Tip: Add a fun twist to your corn cakes with these simple modifications:
Asian Corn Cakes: Omit the rosemary and thyme and add 1 teaspoon sesame oil, 1 tablespoon soy sauce, 2 tablespoons thinly sliced green onions, and 1 clove minced garlic.
Mexican Corn Cakes: Omit the rosemary and add 1 teaspoon chili powder, ½ teaspoon cumin, and a pinch of cinnamon.
