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Butternut Squash Corn Cakes with Salsa

MyCookbook Recipe Database
MyCookbook Member: Janice Therese Mancuso
Recipe Category: Appetizer
Recipe Preparation Level: moderate

    Makes 24

    1 cup cornmeal
    1 cup flour
    2 eggs
    cup milk
    1 cup corn, lightly pureed
    2 cups butternut squash puree
    3 cloves garlic, crushed
    teaspoon freshly ground black pepper
    1 tablespoon butter
    2 tablespoon oil
    Salsa

    In a large bowl, blend cornmeal and flour. Add eggs and milk, mixing well. Stir in corn, butternut squash, garlic, and pepper.

    Melt 1/2 tablespoon butter in 1 tablespoon oil in a large skillet. Drop batter by large spoonfuls into skillet, making pancakes about 2-inches round and 1/2-inch high. Do not crowd. Cook until golden on both sides. Repeat with remaining batter, adding more butter and oil when necessary. Serve with salsa.

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