Shrimp and Corn Cakes

(found in Women’s Day Magazine)

½ c yellow cornmeal
1 tsp baking powder
½ tsp pepper
¼ tsp salt
½ c water
2 large eggs, beaten
1 ½ c corn kernels
½ lb large shrimp, tails removed, cut into ½-in pieces
1 T olive oil


In a bowl, whisk together cornmeal, baking powder, pepper and salt. Sir in water and eggs. Fold in corn and shrimp. Heat olive oil in large, nonstick skillet over medium heat. Working in batches, drop ¼-cup spoonfuls of batter into skillet. Cook until golden brown and cooked through, about 2 minutes per side, adding extra oil if necessary. Serve with a salad.