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.
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1 cup buttermilk
1 cup heavy cream
1 cup canned creamed corn
2 large eggs
2 large egg yolks
5 tablespoons vegetable oil
2 cups stone-ground yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
3 scallions, thinly sliced
1 cup corn kernels, thawed if frozen
1 jalapeño, seeded and minced
2 tablespoons unsalted butter
Softened butter and honey, for serving
How to Make It
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.
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.
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.
The corn cakes can be made early in the day; reheat in a 400° oven.
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