Northern Beans and Corn Cakes
- 3.5 cups northern beans, dry
- 6-8 cups water
- kosher salt and fresh ground pepper
- ½ large onion, diced
- 2 cups corn meal
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 Tablespoon sugar
- 1 egg, beaten
- 1 – 1½ cups milk
- Soak beans overnight or 5-8 hours. ( I actually soaked mine from 6am-11am, then cooked them in the slow cooker on high.)
- Place into slow cooker, and cover with water, about 2 inches above beans. Add diced onions, salt and pepper to taste.
- Cook on high for 4 hours, reduce and cook on low for 2 more hours. Salt and pepper to taste before serving.
- Mix all ingredients, adding more milk if batter is too thick.
- Heat a cast iron skillet on med-high, then add about 1-2 teaspoons oil. Test heat, batter should sizzle if hot enough.
- Drop batter like pancakes into pan. I was able to get about 3 per batch. Turn when cake starts looking solid and has small air holes in it.
Recipe by Faithful Provisions at https://faithfulprovisions.com/northern-beans-and-corn-cakes/
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