Yield: 8 corn cakes

You’ll love these creamed corn cakes for their ease and their “buttery” richness. Chives take them right over the top by imparting a subtle onion-y flavor and adding appealing little flecks of green goodness.

1/2 cup self-rising cornmeal mix
1/2 cup self-rising flour
pinch garlic powder
1-15 ounce can creamed corn
about 1/2 cup unsweetened soy milk (plain would be good too, just a little sweeter)
1 tablespoon fresh snipped chives
2 scant tablespoons vegan butter (I like Earth Balance)

In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter. Meanwhile, place first three ingredients in a medium mixing bowl. Make a well in the center and pour in creamed corn, soy milk and melted butter. Sprinkle in chives. Stir together until well combined, but avoid over-mixing. Return skillet to heat and add about a half tablespoon of butter. When melted, swirl to coat pan. Using a 1/4 cup measure, make three corn cakes, spreading ever so slightly if needed just to flatten tops. Cook a couple of minutes on the first side or until just a few bubbles appear, you get a nice rise, and the edges appear set. Gently flip and cook another couple of minutes on the reverse. Avoid overcrowding. This batter is fairly thick, but if corn cakes look like they are going to run together, just cook a couple at a time. Add butter to keep skillet greased as needed. If corn cakes are cooking too quickly, lower heat slightly. When cooked through, remove corn cakes to plates or a serving platter, keep warm, and repeat with remaining butter and corn cake batter.