Broccoli Cornmeal Cakes & Cheese Sauce

• FOR THE BROCCOLI CAKES
• 1 cup All-purpose Flour
• 1-1/4 cup Yellow Cornmeal
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Kosher Or Sea Salt
• 1 cup Whole Milk
• 1 whole Large Egg, Beaten
• 1 Tablespoon Vegetable Oil
• 2 cups Cooked Broccoli Florets, Chopped
• 1 whole Small Onion, Diced Finely
• 3 Tablespoons Sweet Cream Butter (for Frying)
• FOR THE SAUCE:
• 2 cups Sharp Shredded Cheddar Cheese (melted)
• 2 pinches Tobasco (or Your Favorite Hot Sauce (optional)

1. In a large mixing bowl add flour, cornmeal, baking powder, salt, milk and egg and whisk together. Add vegetable oil, cooked broccoli florets and finely diced onion and mix together, incorporating all ingredients.
2. In a large (12") skillet or frying pan add the sweet cream butter over medium heat. Once melted form patties with the batter (about 4" diameter) and place into buttered skillet. Cook 3-4 minutes on each side. Remove the cooked cakes and repeat until the cornmeal batter is used. Place cooked broccoli cornmeal cakes on a platter lined with paper towel to drain any excess grease.
3. In a microwave safe bowl add shredded cheddar cheese and hot sauce if desired. Heat for 60 seconds at a time and stir well as you heat for additional 60 second increments.
4. Serve in an individual plate and drizzle the melted cheese over the broccoli cornmeal cakes. These are so delicious!

broccoli cakes, allpurpose, cornmeal, baking powder, kosher, milk, egg, vegetable oil, broccoli, onion, sweet cream butter, cheddar cheese

Taken from tastykitchen.com/recipes/sidedishes/broccoli-cornmeal-cakes-cheese-sauce/ (may not work)