Serve these delicious corn cakes with maple syrup.
INGREDIENTS:
1 cup water
1 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon coarse salt
1 cup all-purpose flour
2 teaspoons baking powder
1 cup buttermilk
1/2 cup fresh corn kernels (one ear of corn)
1 large egg, lightly beaten
2 tablespoons melted cooled unsalted butter, plus more
METHOD:
Bring 1 cup of water to a boil. In a medium bowl, combine cornmeal and boiling water. Let plump for 10 minutes. Add sugar and salt and stir to combine. Let sit 10 minutes more.
In a small bowl, combine flour and baking powder. Set aside. In a small bowl, whisk buttermilk, corn, egg, and 2 tablespoons of melted butter until combined. Slowly add the buttermilk mixture to the cornmeal mixture, whisking constantly to combine. Add flour mixture, and stir to combine.
In a large skillet or griddle, heat butter over medium heat. Using a ladle, pour about 2 tablespoons of corn-cake batter into pools spaced 2 inches away from each other. Cook until edges begin to bubble, about 1 1/2 minutes. Turn and cook until golden on the bottom, about 1 1/2 minutes.
Repeat with the remaining batter, keeping the finished corn cakes on a heat-proof plate in a warm oven.
YIELD: 12 corn cakes
