Simple corn cakes with assorted toppings from The Sioux Chef's Indigenous Kitchen (page 57) by Sean Sherman and Beth Dooley

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Wild greens pesto; Griddled maple squash; Cedar braised beans; Smoked whitefish and white bean spread; Maple-sage roasted vegetables

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on November 05, 2018

    These were fairly simple to make but did not have a lot of flavor on their own. I seared them for a full 10 minutes on each side but they never got more than a bit golden brown. Next time I'd add a bit more salt or try one of the variations. I served this with cedar-braised beans (p. 36) and the ground bison recipe on p. 122).

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