How to: Lughnasa Corn Cakes

Gather ingredients and tools.

Preheat griddle or skillet.

Prepare topping and set aside.

Process half to a third of the corn. (Roast, grill, or boil first if using fresh corn.)

Add all cake ingredients to bowl ...

And blend.

Drop onto griddle, cook for 1-3 minutes ...

and flip, cooking for another 1-3 minutes.

Top cakes with tomato mixture and serve.

Given the harvest time of year, corn seemed an appropriate meal for the sabbat, and these Corn Cakes are a household favorite. Skip the topping (the Greek" part) and add some butter and syrup, and they make great breakfast fare, too.

 If you can use fresh corn on the cob, do so—it tastes better. First, roast two to three ears of corn, depending on size, then slice the kernels from the cob, and proceed as you would with canned corn.

 Greek Corn Cakes

For the cakes

• 1 cans corn or 2-3 ears of fresh corn

• 3green onions  (I like to throw a few in the topping, too)

• 1 eggs   

• 1 T olive oil  (plus spray for frying)

• 1/2 t salt 

• 1/4 t pepper 

• 1 clove garlic

• 1/4 C flour 

• 1/4 C cornmeal 

• 1-3 t Oil or butter

For the topping

• 1/4 C pitted kalamata olives

• 1/2 C quartered grape tomatoes

• 2 oz feta cheese

• 1/2 t chopped fresh oregano

• 1/2 lemon, juiced

1. Mix the topping ingredients together and set aside.

2. If using fresh corn, prepare as described above.

3. Process one-half to two-thirds of the corn kernels in food processor so they're chopped but not pureed.

4. Combine processed and whole-kernel corn, green onions, egg, oil, salt, pepper, and garlic.

5. Add flour and corn meal, stir gently until blended.

6. Heat cast iron skillet or griddle over medium-high heat and grease with oil or butter. (I use olive oil spray and a stove-top griddle, pre-heated then turned to 6).

7. Add 1/4 cup to 1/2 cup dollops of batter to hot griddle and press flat (but not thin) with spatula.

8. Cook for 1 to 3 minutes on each side until lightly browned with firm center. If you're unsure, press on the cake with the flat side of your spatula. If any batter oozes from the openings in your spatula, the center's not cooked yet.

9. Serve topped with Greek topping mixture.