Thanksgiving Dinners are typically made up of menu items we have enjoyed the same way for generations. Every now and then, though, it is nice to put a modern twist to a classic dish. At a recent Beakereats function, hosted by Beakerhead and the Alberta Canola Producers, I ate some Highwood Crossing Canola Cakes by Chef Liana Robberecht and was reminded of my mom’s cornbread stuffing that we eat every year.
These Canola Cakes would be the perfect new twist on an old classic that would be easy to bring to a Thanksgiving Potluck, or to make for yourself if you are hosting a smaller family Thanksgiving Dinner. Delicious enough to eat anytime, but so fun to cook for Thanksgiving Dinner!
Highwood Crossing Canola Cakes
1 cup stone ground cornmeal
¾ cup corn flour
1 tbsp sugar
1 tsp baking powder
1 Large egg
1 cup buttermilk
1/4 cup Highwood Crossing Canola oil
1 tbsp each Onion powder /tarragon/parsley/chipotle mango seasoning
¼ cup olive tapenade
2 tbsp chipotle tabasco
Preheat oven to 325 F
Bake for approx. 10-12 minutes
Brush with combo of melted butter & Highwood Crossing canola oil after it comes out of oven
Serve slightly warm – drizzle Chinook honey & sprinkle salt before serving
* Note: make recipe x 4 for teardrop molds for 72 cakes. Spray mold – sprinkle canola seeds inside – then add batter.
Created by – Liana Robberecht
Executive chef, WinSport