PFP@H #20: Make Corn Pone with Berries with SonyaJoy

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk provides a dairy-free option while water reduces costs.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often cheaper.

berries

🥗Healthier: sliced apples

💰Cheaper: frozen mixed berries

Sliced apples are a lower-calorie option, and frozen berries can be more affordable.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower glycemic sweetener, while sugar is often less expensive.

Shuck the corn by pulling down the husks and removing the silks by twisting the corn cob.

Using a knife, cut the kernels off the cob, starting just beneath the surface of the kernels.

In a bowl, combine 1 cup of coconut milk, 2 eggs (or flax eggs), and 1 cup of applesauce to create the wet ingredients.

In a separate bowl, mix together 2 cups of cornmeal, 0.5 cup flour, 2 teaspoons baking powder, and 1 teaspoon salt for the dry ingredients.

Whisk the dry ingredients together with a fork or whisk.

Add the dry ingredients to the wet ingredients and stir until combined; the batter should be a little runny.

In a skillet, warm some vegetable oil to coat the bottom of the pan.

Drop a few tablespoons of batter into the skillet to form patties and cook for about 3-4 minutes on each side.

Look for the edges to start drying and for bubbles to form in the center before flipping the patties.

Cook until golden brown on both sides, keeping the heat low to avoid burning.

Serve the patties topped with blueberries, either inside the batter or on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens