Cooking and Serving: 35 minutes | 12 corn cakes
Ingredients
½ cup (58 g) coarsely ground yellow cornmeal | ½ cup (70 g) all purpose gluten free flour blend | ¼ teaspoon xanthan gum, (omit if your blend already contains it)
Description
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 12 corn cakes
Ingredients
½ cup (58 g) coarsely ground yellow cornmeal
½ cup (70 g) all purpose gluten free flour blend
¼ teaspoon xanthan gum, (omit if your blend already contains it)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon chipotle chili powder
½ teaspoon ground cumin
2 tablespoons chopped fresh scallions
1 cup (8 fluid ounces) buttermilk, at room temperature
2 tablespoons (28 g) unsalted butter, melted and cooled
2 (100 g (weighed out of shell)) eggs, at room temperature, separated
2 cups (300 g) fresh corn kernels, (from 2 medium ears of fresh shucked
3 to 5 tablespoons ghee or virgin coconut oil, for frying
Chopped cilantro and sour cream, for serving
Instructions
Line a baking sheet or a few large plates with paper towels and set aside.
the batter is ready to fry before heating the skillet.
In a large bowl, place the cornmeal, all purpose flour, xanthan gum, baking.
powder, baking soda, salt, chili powder and cumin, and whisk to combine well.
distributed throughout the batter.
Place about 2 tablespoons of the ghee or virgin coconut oil in the hot cast.
and the corn cake is golden brown on the underside (about 3 minutes).
Serve immediately with sour cream and chopped cilantro, or place on a lined.
Notes
* 3 to 5 tablespoons ghee or virgin coconut oil, for frying
* Chopped cilantro and sour cream, for serving
* Line a baking sheet or a few large plates with paper towels and set aside.
Place a cast iron skillet over medium-low heat. If you do not have a cast
iron skillet, heat a nonstick skillet only over medium heat, and wait until
the batter is ready to fry before heating the skillet.
* In a large bowl, place the cornmeal, all purpose flour, xanthan gum, baking
powder, baking soda, salt, chili powder and cumin, and whisk to combine well.
Add the chopped scallions, and mix to combine. Create a well in the center of
the dry ingredients and add the buttermilk, butter and egg yolks, mixing
after each addition until just combined. Place the egg white in a separate,
medium-size bowl and beat with a handheld mixer until stiff, but not dry,
peaks form. Fold the whipped egg whites gently into the cornmeal batter in
two or three parts. Add the corn kernels and mix carefully just until evenly
distributed throughout the batter.
* Place about 2 tablespoons of the ghee or virgin coconut oil in the hot cast
iron skillet and turn the skillet to coat the entire surface with the fat as
it melts. Place the batter in mounds of about 1/4 cup each in the hot
skillet, spaced about 1 inch apart from one another, taking care not to crowd
the skillet. Allow to cook until bubbles begin to break through the surface
and the corn cake is golden brown on the underside (about 3 minutes).
Carefully flip over the corn cakes with a flat spatula and continue to cook
until the other side is golden brown (another 1 to 2 minutes). Remove from
the pan to the paper towel-lined baking sheet or plate, and repeat with the
remaining batter, adding at least 1 more tablespoon of ghee or coconut oil
* Serve immediately with sour cream and chopped cilantro, or place on a lined
baking sheet and keep warm in a 200°F oven until all of the cakes are ready
When corn is not in season, use an equal amount of frozen corn but do not
defrost before folding it into the batter and cooking.
Nutrition information is automatically calculated, so should only be used as an