Recipe for Corn Cakes with Roasted Vegetables 
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Yield:
4
Ingredients:
Amount Ingredient
ORANGE CREAM SAUCE ----------------
1 cup Sour cream
2 tbl Freshly squeezed orange juice
2 tbl Orange zest
----------------- CORN CAKES ----------------
2 cup Milk
1 cup Yellow cornmeal
1/4 cup Coarse cornmeal
2 x Eggs
2 tbl Honey
3 tbl Melted butter
1/4 cup Unbleached flour
2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1/4 tbl Butter for frying
----------------- ELEPHANT GARLIC ----------------
1 head Elephant garlic
(or 1 head regular garlic)
1 tbl Olive oil
----------------- VEGETABLES ----------------
6 tbl Butter
1 tbl Fresh thyme leaves heaping tablespoon
(or 1 teaspoon dried thyme)
1 tbl Olive oil
1 x Red bell pepper sliced large chunks
4 x Zucchini sliced into chunks
4 x Pattypan squash sliced into chunks
Instructions:
Instructions: To prepare orange cream sauce: Combine the ingredients and set aside in the refrigerator.

To prepare corn cakes: These are hearty cornmeal pancakes made with both regular and coarse cornmeal.

This recipe makes 4 large cakes.

Pour the milk over the regular and coarse cornmeal in a large bowl. Set aside to soak for 5 minutes.

Beat the eggs, honey, and melted butter together. Stir into the cornmeal. Sift the flour, baking powder, baking soda, and salt together and add to the cornmeal, stirring just enough to moisten.

Heat a well-seasoned griddle or non-stick skillet over medium heat. Melt 1/4 tablespoon butter to keep the corn cakes from sticking, if necessary.

To make each corn cake, drop 1 cupful of batter onto the prepared gridle or skillet. Cook until bubbles appear and break on the top, turn, and cook another few minutes until done. Set aside on a plate, covered loosely with foil.

To prepare elephant garlic: From heavy-duty aluminum foil make a baking cup large enough to accommodate the head of elephant garlic. Peel away some of the papery layers from the head, place it in the cup, drizzle olive oil over the top, and place it away from the hottest part of the fire. Cover the grill and cook the garlic for 45 minutes, or until tender.

To prepare the vegetables: Melt the butter in a small saucepan, add the thyme, and brush all the vegetable chunks with it. Skewer the vegetables or arrange them in a hinged grill basket. Grill the green onions whole. Cook the vegetables on a covered grill over medium-hot coals until tender and browning.

Brush the corn cakes with the remaining melted butter and warm them quickly on the grill. Distribute the vegetables and roasted garlic on the corn cakes and serve with the orange cream sauce.

This recipe serves 4.

Comments: These hearty corn pancakes, when served with roasted vegetables and a light citrus sauce, become part of a savory dish rather than breakfast fare. Make the corn pancakes ahead and reheat them on the grill before serving.

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