A Seedy Cure

A few too many beers last night? Well, do I have the breakfast to solve all your seedy, hungover blues!

Well, sort of. I think the problem with this breakfast is that you need to be somewhat coherent to make it (I was this morning, Angus was more the seedy-sit-on-couch kind), or have all the ingredients ready to go. Either way, it is hearty, fatty, a bit creasy and salty and will make those head-pains disappear! Introducing Corn Cakes, with bacon and maple syrup with a side of pan-fried tomatoes.

Corn Cakes (Makes 8 - 10, 2 per person is stacks!)

3 cobs corn, corn cut off and cooked (boil on stove for 2-3 minutes)
2/3 cup polenta
4 tbs flour
Pinch salt, sugar and baking soda
1 1/3 cups milk
1 egg
1/3 cup oil
Bacon
Maple Syrup, to serve

In a bowl, combine the polenta, flour, salt, sugar and baking soda. In another bowl, whisk the milk, egg and oil. Add the wet mix to the dry mix and combine. Add the corn to the mix and stir through. No neat to beat, just get it evenly mixed. Heat a skillet or frypan with veggie oil. Spoon out a tablespoon of mix to make the corn cake. Brown each side of the corn cake, and place in oven to keep warm. You can cook bacon in the same pan for some extra flavour.

I am pretty fussy about cooked tomatoes, especially for breakfast. Going out for breakfast, they always seem to be underdone, tasteless or acidic and generally unpleasant. To make really good tomatoes you have got to use olive oil, and alot of it!

Halve some tomatoes and put them cut-side up in the base of saucepan. Drizzle a generous amount of olive oil over the top, along with some salt and cracked pepper. Turn hot plate onto medium and let them fry! When they are starting to fall apart, turn over (cut-side down) for 2-3 minutes. Turn back over again and let them simmer for another 2-3 minutes. Serve when they are almost falling apart. They will be a bit 'saucey', but will be great with bacon, eggs and other tasty breakfast treats.

Serve two corn cakes with bacon, tomatoes and green garnish. Don't go overboard with the maple syrup, just a bit on top of the corn cakes is plenty. Would also be awesome with mushrooms, cheese, sausages and eggs, and served with chutney or BBQ sauce. You could make this vegan (no meat and with soy milk) or gluten free by using gluten-free flour mix.