Monday, July 22, 2013

Fresh Corn Griddle-Cakes

A simple salad to accompany the corn cakes

Returning from a night away, I wanted a simple meal, so I threw a pork shoulder in the oven with some roughly chopped veggies and a can of beer and let it cook away for the rest of the day. Then, I complicated things by not just cooking up the fresh ears of corn but deciding to make corn cakes instead - the good news: they were tasty. 

To make corn cakes: Shuck and shave off the kernels of 3 ears of corn. Saute half of an onion, diced, in a little bit of butter until translucent and then add in the corn. Cook for a few minutes until just barely tender. Set aside. Combine 1 cup cornmeal, 1/2 cup flour, 1 tbsp honey, 3/4 tsp salt, 1/2 tsp baking soda, 1/4 tsp baking powder and a crack of pepper.  In a separate bowl whisk together 1 1/4 cup of buttermilk and two eggs. Add the dry ingredients to the wet until just combined. Fold in the corn mixture and one fairly finely chopped jalapeno. Batter done! Drop the batter by the teaspoonful into a hot pan coated with a smidge of butter. Fry until crisped and golden. Goes well with pork, avocado, salad and a beer. 
Included are a few shots of the lovely beach cottage we stayed in in Santa Barbara.

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