Weekend at the Cottage Recipes: CHEESY CORN CAKES
CHEESY CORN CAKES
Light and fluffy pan-fried cakes made with cornmeal, corn flour, corn kernels, jalapeño, cheese and chives…
Ingredients
For the corn cakes:
• ¾ cup coarse grind cornmeal
• ½ cup corn flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 4 tablespoons butter
• 1 cup whole milk
• 1 tablespoon granulated sugar
• 2 eggs, room temperature
• drizzle of neutral oil like canola, vegetable or avocado oil
The upgrade:
• 2 cups fresh corn kernels
• 1 cup grated Gruyère cheese
• 1 jalapeño pepper, finely diced
• 1 tablespoon fresh herb like: chives, dill, basil, thyme, parsley
DIRECTIONS
1. Preheat griddle or large skillet to moderate or medium-high, 425°F.
2. Place milk, butter and sugar in small pan. Heat until butter melts and sugar dissolves. Remove from heat and cool to lukewarm. Whisk cornmeal, flour, baking powder and salt together in a large measure. [ED. NOTE: WHERE DO THE EGGS GET ADDED?] Create a well in the centre of the dry mix. Stir in the milk and butter mixture. Whisk thoroughly to combine.
3. Add these optional ingredients for the upgrade: corn, cheese, jalapeño and fresh herbs. Stir to combine.
4. Cook corn cakes: Drizzle some oil onto the griddle or pan. When the oil is shimmering, add dollops of corn cake batter, about 1/4 cup, onto griddle. Cook until golden on the bottom and bubbles appear along the edges. Flip and cook other side for about a minute, until lightly browned.
5. Transfer to low-heat side of grill until all the cakes are cooked.
6. Serve with butter, maple syrup and fresh fruit salad.
