Gooey goodness that’s hard to resist. Nothing beats honey drizzled over hot corn cakes. These irresistible, slightly sweetened cakes have both cornmeal and sweet corn kernels in addition to black bean flakes. Cook in a hot skillet or camping oven.
In a bowl, combine ¾ rounded cup biscuit mix with 1/3 cup water. Mix into a dough. With your hands and a spoon, sculpt 6 biscuits and bake in a non-stick skillet—oil is optional. Cover. Bake on LOW heat until crisp and brown on both sides. Serve.
(Oven: Bake at 375° for 10 - 15 minutes.)
Makes six 2½" biscuits (2 standard servings).
Ingredients: Organic Unbleached Wheat Flour, Organic Yellow Corn Meal, Organic Cane Crystals, Organic Sweet Corn, Organic Black Bean Flakes, Barron Flour Mill Baking Powder (aluminum/sodium/gluten-free, made w/non-GMO organic rice starch), Sea Salt and Baking Soda. Topping: Honey
Some cooking required
