Ordinarily, Andrew and I go to brunch on Sundays, but this morning I suggested we make a run to our favorite grocery store (Harvest Time, a Mexican/Eastern European/Greek market) and make our own brunch at home. It saved us a little money, and if Andrew promised to do the clean up, it would mean I could get right to studying afterward.

These corn cakes are a modification of the Johnnycakes recipe in Joy of Cooking. I added a couple of tablespoons of diced red pepper, green onion and grated cheddar cheese to the batter.

I think that this is a fantastic alternative to eggs and all their variations when you’re in the mood for a savory breakfast/brunch. It’s also a great thing to serve vegetarian friends. To “veganize” the corn cakes, just omit the cheese and use margarine for cooking.

Click here for the recipe!