Sweet Miso Corn Cakes with Basil Parsley Pesto | Saveur

Name: Sweet Miso Corn Cakes with Basil Parsley Pesto | Saveur
Ingredients: 1 cup packed fresh basil leaves; 1 cup packed fresh, flat leaf parsley leaves; 2 cloves garlic; 1 ⁄ 3 cup cashews; 1 ⁄ 2 cup freshly grated Parmesan cheese; 1 ⁄ 4 salt; 1 ⁄ 2 cup olive oil; 1 ⁄ 2 cup yellow cornmeal; 1 ⁄ 2 cup flour; 1 ⁄ 2 tsp. baking soda; 1 ⁄ 4 tsp. baking powder; 1 ⁄ 8 tsp. freshly ground black pepper; 2 tbsp. sweet white miso; 1 tbsp. unsalted butter, melted; 1 cup buttermilk; 2 eggs; 3 ⁄ 4 cup up fresh sweet corn kernels (about 1 large cob), or thawed frozen kernels; 2 scallions, thinly sliced; Canola oil or vegetable spray for pan-frying

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The addition of sweet white miso updates a traditional corn cake recipe.

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Ingredients

1 cup packed fresh basil leaves
1 cup packed fresh, flat leaf parsley leaves
2 cloves garlic
1⁄3 cup cashews
1⁄2 cup freshly grated Parmesan cheese
1⁄4 salt
1⁄2 cup olive oil
1⁄2 cup yellow cornmeal
1⁄2 cup flour
1⁄2 tsp. baking soda
1⁄4 tsp. baking powder
1⁄8 tsp. freshly ground black pepper
2 tbsp. sweet white miso
1 tbsp. unsalted butter, melted
1 cup buttermilk
2 eggs
3⁄4 cup up fresh sweet corn kernels (about 1 large cob), or thawed frozen kernels
2 scallions, thinly sliced
Canola oil or vegetable spray for pan-frying