Chia Corn CakesView larger Chia Corn Cakes A generous scoop of milled chia seeds is blended right into the batter of these hearty corn cakes, providing an extra boost of protein, fat, and fiber. Cayenne pepper offers both its flavor and inflammation fighting power. Enjoy at mealtime as a main or side dish. Yield: 10 to 12 cakes Directions Preheat the oven to 350°F (180°C, or gas mark 4). Heat the oil in a large skillet over medium-high heat. Add the corn and scallions and cook until soft and browned, stirring occasionally, 10 to 15 minutes. In a large bowl, combine the flour, milled chia seeds, salt, baking powder, Old Bay seasoning, and cayenne pepper. Add the milk and beaten egg and mix until combined. Fold in the corn and scallions. Wipe out the skillet, add a thin film of oil, and heat over medium to medium-high heat. Drop 1⁄4 cup (60 ml) of batter onto the hot skillet per cake, being careful not to crowd the skillet, and cook until browned, 3 to 5 minutes per side. Continue until all of the batter has been used, adding more oil between batches as needed. Transfer the corn cakes to a plate lined with paper towels to absorb any excess oil. Lay the cakes in a single layer on a baking sheet. Bake for 8 to 10 minutes. Serve warm. Directions 1 tablespoon (15 ml) canola oil, plus more for browning (preferably organic, expeller pressed)2 cups (308 g) fresh corn kernels (or thawed frozen [328 g])3 scallions, thinly sliced3⁄4 cup (102 g) Bob’s Red Mill all-purpose gluten-free baking flour1⁄4 cup (50 g) milled chia seeds1 teaspoon sea salt1⁄2 teaspoon baking powder1⁄2 teaspoon Old Bay seasoningFew generous pinches of cayenne pepper1 cup (235 ml) whole or unsweetened coconut milk1 large egg, beaten
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