Author: Bob and Robin Young

Source: Adapted from BHG "Appetizers" Magazine

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1

In a skillet, heat, ½ of the olive oil over medium heat. Add the corn and the onion and cook and stir for 5 minutes or until onion is tender. Remove from the heat and cool.

2

Place ½ of the corn mixture in a food processor. Process until nearly smooth. Transfer to a bowl and stir in the buttermilk and the egg. Mix thoroughly.

3

In another bowl, stir together the polenta mix, flour, baking powder and soda and salt. Stir just to combine. Stir in the corn mixture.

4

In a large skillet, heat the remaining oil over medium heat.

5

For each corn cake, pour about ¼ cup batter into the hot skillet; spread batter if necessary. Cook over medium heat for about 2 minutes per side or until golden brown. Add more oil to skillet as necessary.

To Serve

1

Place the cakes on a platter and spoon the Fresh Garden Relish over the cakes. Top with a leaf of basil.