Zucchini Corn Cakes ~Growing up my mom always had a special meal during the week that was made for just us kids. You see, my dad travelled (a lot) so my mom took the liberty to create fun week night dinners for us. One week it would be peanut butter and jelly crepes for dinner, another week it would be macaroni and cheese with hotdogs incorporated, and another night it would be Jonny Cakes. Jonny cakes are a traditional Rhode Island corn cake that is usually drenched in pure maple syrup goodness before serving these were always one of my favorite things to enjoy as a kid. This week, I decided to make these traditional cakes but add some fresh grated zucchini and basil into the mix and serve the golden rounds as a side dish – Zucchini Corn Cakes – to create our own fun supper night.
Place corn meal, zucchini, basil, salt and honey into a large bowl. Next, slowly add the boiling water a little at a time and stir well to remove the lumps and you get your desired consistency. Should be slightly thick and not too thin. Once lump free, let it sit for 5-10 minutes to absorb some of the water. Next place a large heavy duty skillet over medium heat. Add butter and let it start to melt to coat the pan.
Once coated, add a 1/4 cup of the corn cake mixture to the pan and gently pat flat into about 2 1/2" -3" cake size. Continue the process until the pan is covered yet cakes are evenly spaced out in the pan. Let cakes cook for 3-4 minutes or until lightly golden in color.
Once golden, flip and continue to cook the other side for another 2-4 minutes or until golden. Repeat process until all of the cake batter is used. Serve as a side dish, or main course. Top with butter, maple syrup or sour cream.