#corn cakes

Corn Cakes

1 cup corn flour (this is very finely ground cornmeal, not corn starch)

1 teaspoon baking powder

1/2 teaspoon salt

4 tablespoons butter, melted and cooled a bit

2/3 cup whole milk

2 tablespoons honey

1-2 cups corn kernels (fresh preferred, frozen will work but don’t defrost first)

2 eggs, separated into yolks and whites

Optional: spices like cayenne pepper, cumin, chili powder to taste; herbs like basil or cilantro, chopped spring onions

1. Whisk the corn flour, baking powder, and salt together in a large bowl (as well as any spices or herbs you are adding)

2. In a smaller bowl, mix the cooled melted butter, honey, milk, and egg yolks. Add to dry mixture and stir until combined

3. In a clean, dry bowl, beat the egg whites until they hold peaks, then fold them completely into the corn batter

4. Melt a little butter on a hot griddle and spoon corn batter on, pan fry until lightly browned on both sides

Serving suggestions:

Butter and honey

Sour cream and chives

Salsa

Serve with chili or tomato soup

Fruit jam and whipped cream for dessert

Puréed pumpkin or sweet potato, cinnamon, brown sugar or maple syrup

You get something like a cracker that is good with toppings.

Tastes like the crusty edges of cornbread where it was right up against the skillet. Without the soft fluffy middle part.

“‘Oh, no.’ Maura’s eyes avoided Daine’s. ‘I hardly notice them. Fleetfoot and Russet are nice, and the pups with play with me. Would you like corn cakes? I still have some batter. I made it from the food the pack brought.’

Daine tended Cloud, feeding her the last barley and oats. Her pony cared for, she tried the cakes, and praised them. Flicker liked them too, particularly with honey.”

- Wolf-Speaker, Tamora Pierce