Half-Assed Homemaker

There is something about the rich broth of home-boiled beans that goes very well with soba noodles and soy sauce (and the beans, of course). I also add any combination of ribbons of carrots, celery, grilled tofu and dress with green onions and sesame seeds.

I want to try black soy beans instead. I promised myself I'd get through my dry black beans stockpile before buying some.

It's a bit too early to be writing again about corncakes since I've made them once and haven't even eaten all of them but I am giddy with the possibilities. If you think the ideas for Mole and breakfast corncakes were cute, there were many combinations that didn't make it because it seemed like a can of worms was opening.

I, of course, want to try different toppings. I also want to try different types of flour. Not only different types of wheat flour but flour from different grains and different kinds of corn product (stone ground, slaked, whole).

After years of searching for my favorites, I will open a booth at the San Jose Japantown farmer's market and serve them on banana leaves.

I have been inspired to make Arepas since my trip to Colombia but until I get my hands on some Arepa flour (or pre-cooked masa harina) I have been keeping busy making other things with standard cornmeal. This recipe is basically a pancake with topping applied before it's flipped. You can do the same with fruit on pancakes.

Topping Ingredients:
finely diced onion
drained black beans
cilantro Leaves
ground dried chili (or in season, chopped fresh chili)
salt and ground black pepper to taste
splash of lime juice

Batter, Dry Ingredients:
1/2 cup cornmeal
1/2 cup whole wheat pastry flour (or any flour)
1 teaspoon salt
1 teaspoon baking powder

Batter, Wet Ingredients:
1 Tablespoon ground flax seeds
3/4 cup plus 3 Tablespoons water
1 Tablespoon Agave nectar, Maple Syrup or Honey

Combine topping ingredients in reasonable proportions, set aside. Mix the ground flax seed with the 3 tablespoons water, stir and let sit. In a separate container, combine the dry ingredients. Add the water and sweetener to the soaked flax seeds, stir. Add wet ingredients to the dry ingredients, stir to combine. Add more water if batter is too thick to spoon onto griddle.

Pour 1/4 -1/3 cup of batter onto a griddle or skillet over medium heat. Let cook for 30 seconds and then spoon on a heaping tablespoon of the topping onto the pancake. When the edges looked cooked, flip the pancake and cook for 2-3 minutes. Vary these steps with your favorite pancake technique if applicable.

Store cooked corncakes on a plate in a warm oven.

Eat corncake with a knife and fork or top with your favorite raw toppings or salsa, fold slightly and eat like a taco.

Topping Variations: try any combination of the following and the original ingredients
finely chopped bell pepper
cooked mushrooms
salted and rinsed zucchini
cilantro leaves

Mole Style: I haven't tried this but I can not wait
toasted pumpkin seeds
toasted sesame seeds
toasted nuts
shaved bitter chocolate
ground roasted dried chili (or chipotle)
ground dried chili (or chopped fresh chili)

Breakfast Corncakes:
Make a topping of fruit and nuts and then dress with buttery spread, maple syrup, honey or agave nectar.