Ingredients Jump to Instructions ↓

  1. 1/4 cup 15g / 1/2oz Yellow cornmeal - plus

  2. 2 tablespoons 30ml Yellow cornmeal

  3. 3 tablespoons 45ml All-purpose flour

  4. 1/4 teaspoon 1 1/3ml Baking soda

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 1 teaspoon 5ml Egg - beaten lightly (large)

  7. 1/4 cup 59ml Buttermilk - plus

  8. 2 tablespoons 30ml Buttermilk

  9. 3 tablespoons 45ml Cream cheese - softened

  10. 1/2 cup 31g / 1.1oz Fresh corn cut from

  11. 1 ear (or use thawed frozen corn)

  12. 3 tablespoons 45ml Finely-chopped fresh chives

  13. 9 tablespoons 135ml Peperoncini (pickled Tuscan peppers) - drained, seeded, (large) And chopped fine - (abt 1/4 cup)

  14. 2 oz 56g Finely-chopped smoked salmon

  15. 2 tablespoons 30ml Vegetable oil Accompaniments Sour cream Chopped red onion Lemon slices

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a small bowl whisk together cornmeal, flour, baking soda and salt. In a bowl whisk together egg, buttermilk and cream cheese. Coarsely chop half of the corn and stir into buttermilk mixture with remaining corn, chives, peperoncini, salmon and cornmeal mixture until just combined. In a large non-stick skillet heat oil over moderately-high heat until hot but not smoking and, working in batches, drop batter by 1/4-cup measures into skillet. Spread batter slightly to form 3 1/2- to 4-inch cakes and cook 2 to 3 minutes on each side, or until golden brown. Transfer corncakes as cooked to a heatproof platter and keep warm. Serve corncakes with sour cream, chopped red onion and lemon slices. This recipe yields about 6 corncakes, serving 2 as a brunch entree.


Send feedback