Corn Cakes with Sausage – GFCFSF


Corn Cakes with Sausage - GFCFSF

Orange-honey butter:
1/2 cup Earth Balance Soy-Free margarine
1/2 cup honey
1 1/2 tablespoons finely grated orange zest
Kosher salt, freshly ground pepper

Corn cakes:
6 tablespoons safflower oil
3/4 cup (about 7 ounces) breakfast sausage, casings removed if necessary
1 1/2 cups fresh (or frozen, thawed) corn kernels
1 cup organic cornmeal
1/2 cup GFCFSF flour mix
1 tablespoon sugar
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of cayenne pepper
1 1/4 cups milk sub
1 teaspoon fresh lemon juice
2 large eggs
6 scallions, chopped
For orange-honey butter:
Melt butter in a small saucepan over low heat. Whisk in honey and orange zest. Season to taste with salt and pepper. Cover and keep warm.

For corn cakes:
Cook sausage in a 10" cast-iron skillet or other large heavy nonstick skillet over medium heat, breaking up into small pieces with the back of a spoon, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer sausage to a small bowl. Add corn to same skillet and cook over medium-high heat, stirring often, until browned, 5–6 minutes. Transfer corn to bowl with sausage and let cool. Wipe skillet clean and reserve.

Whisk cornmeal and next 7 ingredients in a medium bowl. Whisk milk sub, lemon juice and eggs in a large bowl; add dry ingredients and whisk until just combined. Fold in sausage, corn, and scallions.

Heat 1 tablespoon oil in skillet; working in batches and adding oil as needed between batches, add batter to pan by tablespoonfuls. Cook until cakes are crisp and golden brown, 2–3 minutes. Turn cakes over and cook until browned, 1–2 minutes longer. Transfer cakes to paper towels to drain. Serve warm drizzled with orange-honey butter.