Lentil Cream Cheese Corn Cakes

Directions

1. Combine cornmeal, flour, baking soda, and salt in a large bowl.
2. Beat together eggs, lentils, corn, buttermilk, cream cheese, chives, dill, and pepper.
3. Stir wet ingredients into dry ingredients just until combined.
4. Heat a large cast iron skillet over medium-high heat and add 1 Tbsp (15 mL) of canola oil. Let it heat for about 30 seconds, then drop ¼ cup (60 mL) of batter into the skillet, making three or four corn cakes. Spread the batter out a little bit, and cook each corn cake about 2-3 minutes per side, until golden brown. Transfer cooked corn cakes to a baking sheet and keep warm in a 200˚F (100˚C) oven while you cook remaining batter.
5. Before serving, sprinkle with salt and serve with a dollop of sour cream and a lemon wedge.