I had a terrible time deciding what to serve along with the turkey snood postcard. Of course I wanted to serve snoods but things being what they are, I didn’t find one ready to hit the saute pan.
. . . . but didn’t get around to cooking them yet.
Instead, since the Tom Turkey was carrying along a nice ear of corn in the postcard, I decided to make corncakes. The ones pictured below were slightly sweetened and served for breakfast with a bit of honey.
There are delicate little bits of corn inside these corncakes – the recipe is quite adaptable and can be served as a savory side by adding scallions, peppers, chili powder, herbs – any number of good things!