Fresh Corn Cakes with corn cut off the cob are for when you don’t know whether you want pancakes or cornbread. This way you get both. And they can be eaten sweet or dressed with pulled pork or cold slaw or you can put both kinds on the same plate.
This version has no cornmeal, but two kinds of flour – corn flour and wheat flour. Add the fresh corn kernels and seasonings and some cane or sorghum syrup and you’re good to go. Hillbilly blini. Anglo gorditas. Call ‘em what you will but they make for a summer treat.
- ½ cup all purpose flour
- ½ cup corn flour
- 4 tsp. baking powder
- 1 tsp. salt
- 1 tablespoon sugar
- 2 cups of cut corn (2 to 3 ears)
- 1 cup whole milk
- 2 large eggs, separated
- ½ cup unsalted butter (1 stick), melted & cooled
- Stir together flours, baking powder, salt and sugar.
- Cut 2 cups of corn off the cobs.
- Whisk the egg yolks into the milk. When fully incorporated stir in the cut corn, then the melted butter.
- Stir this liquid into the dry ingredients.
- Beat the whites to very soft peaks and take a spoonful or two out and stir into the batter to lighten the mixture.
- Fold the rest into the batter.
- Heat a greased skillet and pour a small amount of the batter into it. Flip when bubbles appear on top.
If you are doing sweet cakes add a grating of nutmeg. If you’re doing savory add a pinch of cayenne.
The batter will keep overnight. Put some plastic wrap right on top of the remaining mixture and refrigerate.