Degree of difficulty: easy unless you're nervous about flipping pancakes
Time: prep 15 minutes, cook time 5 to 10 minutes
Serves: 2 or 3
Here's the challenge: you've gone to the New Albany Farmer's Market on a sweltering hot July afternoon and returned home with three amazing purchases. Fresh-picked blackberries, the season's early sweet corn, and a most wonderful treat, habanero-infused honey. One dish that uses all three?
These corn cakes were fabulous. I served them with a small side of bacon (goes with anything on the planet, right Zack?) and dressed up the plate with a slice of blood orange and a snip of sage.
Since the habanero-infused honey (from Latshaw Apiaries in New Albany, in case you want to order some online) is precious, I drizzled some pure maple syrup on the plate as well.
- 1 cup stone-ground yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons sugar
- 2 tablespoons unsalted butter, melted and cooled, plus additional melted butter for cooking
- 1 large egg
- 1 cup buttermilk
- 1 cup fresh sweet corn, removed from cob
- 1/4 cup finely chopped onion
- 1 fresh jalapeño or serrano chili, or to taste, seeded and minced
Serve with habanero-infused honey and pure maple syrup.
Suggested soundtrack: Carly Rae Jepsen's "Call Me Maybe" (don't gag....it's cute)