© Rob Howard
Active Time
N/A
Total Time
45 MIN
Yield
Serves : makes 18 cakes

For this incredibly rich and fluffy cross between pancakes and South American arepas, Adam Perry Lang stirs pureed creamed corn into corn-cake batter. Set the cakes out with softened butter alongside barbecued meats or serve them warm with honey and butter at breakfast. Plus: More Vegetable Recipes and Tips

How to Make It

Step 1    

Preheat the oven to 325°. In a blender, combine the buttermilk, heavy cream, creamed corn, whole eggs, egg yolks and 2 tablespoons of the oil and puree.

Step 2    

In a large bowl, whisk the cornmeal with the flour, sugar, salt, baking powder and baking soda. Slowly stir in the wet ingredients and fold in the scallions, corn kernels and jalapeño. Do not overmix; there should be a few lumps.

Step 3    

Heat a large cast iron skillet. Add 1/2 tablespoon of the vegetable oil until shimmering. Spoon three 1/3 cup portions of the batter into the skillet and cook over moderately high heat until starting to brown around the edges, about 1 minute. Add 1 teaspoon of the butter to the skillet and cook until bubbles form on the surface of the cakes, about 2 minutes. Flip the cakes and cook until browned on the second side. Transfer them to a baking sheet and keep warm in the oven. Repeat with the remaining oil, batter and butter. Serve the corn cakes hot, with butter and honey.

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