Corn Cakes
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Category
American
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Cusine
American
What do you need?
How to make?
Ingredients
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
1 large egg, lightly beaten
3/4 cup buttermilk
3 tablespoons melted butter or vegetable oil
Directions
1. Whisk together the corn flour, baking powder, salt and chile powder in a large bowl. 2. In a small saucepan, heat the butter with the milk and honey, until the butter is melted. Set aside until tepid, then make a well in the center of the dry ingredients and stir in the milk mixture, the 2 egg yolks, the corn, and the chopped chile, if using. 3. In a clean, dry bowl, beat the 3 egg whites until stiff and they hold their shape, then fold them completely into the corn mixture. 4. Heat some butter in a skillet. When hot, spoon batter in mounds into the pan, spaced apart – making as many as will comfortably fit in the pan. Flatten them slightly if the batter is too rounded. 5. Let the corn cakes cook until browned on the bottom and starting to bubble around the edges. Flip the corn cakes with a spatula and cook on the other side for about a minute, until lightly browned on the reverse side.