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Prep
Difficulty
Easy
Time
Estimate
1 hour
Boil water and pour over the cornmeal. Saute the onions, chop the vegetables and saute according to the recipe. Whisk the wet cornmeal with the egg and make the pancakes as the chili is cooking & simmering. Slice the cucumbers, melon and toss with lime juice. Serve the chili and corncakes with your favorite toppings, such as: yogurt, cilantro, salsa, and/or pepitas.
Whatever your harvest has brought you, dice the items up small or slice them thin and then simmer them into submission with your favorite beans and spices. The smaller the pieces the faster they will melt into each other.
This scrumptious cornmeal pancake has just a few ingredients. Tasty as a simple starchy side at dinner or as a gluten-free pancake in the morning. This base recipe would work well with berries or even something spicy mixed in along a chili or such. The photo is with blue corn.
Thinly sliced cucumbers and melon, especially watermelon with a an acidic splash of lime or rice wine vinegar makes a bright delight to have on the side. Cut the melon into a similar size to the cucumbers.
