Corn and Kale Skillet Cakes - Recipe

Adapted from Witch in the Kitchen by Cait Johnson (Inner Traditions, 2001).
"My kids hate kale," one friend confided recently, "But they sure love these cakes!" Loaded with nutritious vitamins, minerals, and fiber, Corn and Kale Skillet Cakes make a great breakfast or super dinner side dish.

SIMPLE SOLUTION:  Either way, kids and adults alike will enjoy these little rounds bursting with the goodness of corn and immune-enhancing kale.
Similar to the johnnycakes that sustained the early pioneers. Make some for your own little pioneers!

INGREDIENTS
1 cup flour
1 cup fine yellow cornmeal
1 teaspoon salt, or to taste
2 cups fresh or thawed frozen corn
2 cups finely chopped, firmly packed kale
2 large eggs
2 tablespoons melted butter or olive oil
2 cups milk
1 cup diced onion (optional)
Butter or oil for frying
1. In a large bowl, mix the flour, cornmeal, salt, corn and kale.
2. In a medium bowl, lightly beat the eggs, melted butter or oil, and milk to combine. Pour wet ingredients into dry and mix briefly.
3. Heat butter or oil in a large frying pan. Add the onion, if using, and saute until golden.
4. Add the sautéed onion to the batter, mix again, then drop about 1/4 cup batter per cake into the hot skillet, adding more oil or butter as needed to keep cakes from sticking. Cook until cakes begin to bubble, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Serve warm.

Serves 4-6.