Corncakes are a thing of beauty and surpisingly complex. You get the fluffiness of the cake part, juxtaposed with the crunchiness of the corn and cornmeal; texture is king in these. You can add chopped clams, among other savory things, or simply add sautéed apples or applesauce and maple syrup for breakfast. I love flexible dishes and this is a great one. I made these for breakfast, and they were rather fluffy and more like a regular pancake. Then, with the leftover batter, I added more cornmeal, some dried chives and chile flakes and dried, minced onion to the batter. These are savory, baby.
- 1 can cream-style corn
- 2 eggs
- 1/2-3/4 cup cornmeal*
- 3 tablespoons olive oil
- 1 tablespoon sugar
- 1 cup buttermilk
- 1 teaspoon cider vinegar
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons dried chives or 1/3 cup fresh snipped chives
- 1/3 cup finely chopped scallions or 2 tablespoons dried minced onions
- 1/4 cup very finely minced sun-dried tomato pieces
- 1/2 teaspoon pure ground guajillo chile powder
- 1/2 cup finely shredded sharp cheddar
- 1 cup finely cooked chopped clams or shrimp
- 1/3 cup finely chopped black olives
- 1/2 cup finely crumbled cooked bacon
In a mixing bowl whisk to combine the corn, eggs, oil, sugar, buttermilk, vinegar and cornmeal. Set aside for 15-20 minutes to let the cornmeal soften just a tad.
In a separate bowl, combine the dry ingredients. Add the dry ingredients to the wet ingredients. Using a rubber spatula, stir until just barely combined.
Drop 2 tablespoons of batter/pancake on a hot, oiled griddle. Cook until browned, about 1-2 minutes; turn and continue to cook until done in the center, about 1-2 minutes. Serve hot with sautéed apples and maple syrup.
NOTE: Add-Ins: If using one or more of the add-ins, add dry with dry ingredients and wet with wet ingredients. Combinations that work well are: ♦ clams, chives and bacon ♦ black olives, scallions and sun-dried tomatoes ♦ bacon, cheddar and chives ♦ bacon and onion ♦ chives, minced onion and chile powder. You get the idea…find you own favorites.
*I use a coarser cornmeal. If you want a fluffier pancake, use the lesser amount of cornmeal. If you want a denser corncake, use the greater amount. If you prefer, you may use a slightly finer cornmeal. Whatever type of cornmeal you choose, the end result will be good, but there will be textural differences.
Corncakes Recipe©Marcia Lahens 2015. All rights reserved.
Tonight I’m going to add a bit of cheddar with chives, the dried minced onions and lots of black pepper. I think these would be great with some creamed chicken spooned over them, but the sour cream was darned good, too.