Corn Cakes
Recipe by Nicole Thom-Arens
Makes 12 cakes
Every summer, there comes a moment when I crave corn cakes. There’s something irresistible about the crisp edges and pop of corn that’s just perfect. You can serve these as a side dish—like you would cornbread—or top them with pulled chicken tossed in barbeque sauce for a delicious way to use up leftover roasted or grilled chicken.
Ingredients:2 tablespoons butter, plus additional for frying the cakes and sauteing the corn1 large egg1 tablespoon honey1 cup buttermilk1/2 teaspoon kosher salt, plus additional for the corn (Reduce to 1/4 teaspoon if not using Diamond.)3 teaspoons baking powder1/2 cup cornmeal1/2 cup all-purpose flour1 to 1 1/2 cups corn (2 small ears)1 scallionBlack pepper
Instructions:1. If using fresh corn, shuck and remove the kernels by carefully slicing them from the cob while laying the cob flat on a large cutting board. Set aside the corn. 2. Thinly slice the scallion. Add it to the corn.3. Melt 2 tablespoons of butter in a nonstick pan. Set aside to cool slightly once melted.4. In a medium-sized mixing bowl, whisk together the egg and honey. Add the buttermilk and salt. Whisk to combine. 5. Whisk in the slightly cooled butter.6. Add the baking powder and whisk until the baking powder has dissolved completely. 7. Add the cornmeal and whisk then add the flour and whisk until combined. 8. Allow the batter to rest while you sauté the corn and scallion.9. Add 1/2 tablespoon of butter to the nonstick pan previously used to melt butter. Heat on medium on the stovetop. Once the butter is melted, add the corn and scallions. Season with salt and black pepper. Cook for 2 to 3 minutes until the scallion is soft and the corn is vibrant in color. 10. Immediately add the cooked corn and scallion to the batter. Whisk to combine.11. Heat the same nonstick skillet over medium-low heat on the stove top. Add a teaspoon of butter. 12. Once the butter is melted, add 1/3 cup of the batter to the pan. Cook until bubbles form in the center and the edges are set. Flip and cook until golden brown. 13. Continue cooking the corn cakes until you’ve used all the batter.