corn cakes with portabello mushroom tapenade

Combine flour, cornmeal, salt, pepper and cumin in medium bowl.  Combine corn, green onion and cilantro in bowl of food processor; cover and pulse until finely chopped but not blended.  Stir corn mixture, egg yolks and 2 tablespoons melted butter into flour mixture.   Beat egg whites until soft peaks form; fold into corn mixture.

 Heat non-stick griddle or shallow frying pan over medium-high heat.  Brush with a little melted butter.  Drop corn cake batter by 1/4-cupfuls onto griddle.  Spread each cake into 3-1/2 –inch circle.  Cook 2 minutes or until undersides are browned; flip and cook another 2 minutes.  Meanwhile, heat Portabello Mushroom Tapenade until warm.  Serve corn cakes immediately  topped with Portabello Mushroom Tapenade and a dollop of sour cream.

Makes 2 – 3 main dish servings, or 3 – 4 side dish servings.

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