I eyed my coworker, smiling and walking through the youth garden with arm loads of corn. Behind him was a trail of kids with various vegetables. My coworker stopped at our patch and cheerfully said, bring some vegetables, we’re making corn cakes (Yes, I had a déjà vu moment of the children’s book Stone Soup). Like many of the youth that day I had never had a corn cake (I was, however, wise to know it wasn’t cake), but it was something I truly enjoyed making as much as I enjoyed eating. To echo the youth “Yummy”, “Delicious”, and “Man, this is good”!
- 1 1/2 cups flour
- 1 1/2 teaspoon baking powder (preferably aluminum-free)
- 3/4 teaspoon salt
- 1/8 teaspoon Chile powder or cayenne (I bought a spice blend at the farmers market, but these ingredients will work)
- 4 tablespoons unsalted butter, at room temperature, cubed
- 1 cup milk
- 1 tablespoon honey
- 3 scallions, thinly sliced (about 6 Tbsp.)
- Bell pepper
- Half jalapeno
- Handful of basil
- 3 cups corn kernels (from 4 to 5 ears corn)
- 2 large eggs, separated
- *Cheddar cheese- my garden youth loved this, but at home I never added it
Directions :Whisk together the corn flour, baking powder, salt, and chile powder in a large bowl. In a small saucepan, heat the butter with the milk and honey, until the butter is melted. Set aside until tepid, then make a well in the center of the corn and the dry ingredients, and stir in the milk mixture, and the eggs. Place scallions, bell pepper, jalapeno, and garlic in the food processor for a fine chop (and the chopped jalapeno, if using). Add ingredients to bowl with corn. Spray your grill. When hot, spoon batter in mounds into the pan, spaced apart – making as many as will comfortably fit in the pan. Let the corn cakes cook until browned on the bottom and starting to bubble around the edges. Flip the corn cakes with a spatula and cook on the other side for about a minute, until lightly browned on the reverse side.
Real Life moment :This new range makes me feel like a chef! The flat griddle is so great.