Corn Cakes to the Max

These corn cakes were such a hit with the kids in last week's Seasonal Eats cooking class we decided to share the recipe here.  We feature them with our favorite hot pepper jelly ~ Hell Fire Pepper Jelly by Jenkins Jellies.  

1 1⁄2 cups corn flour (see instructions below)

1 1⁄2 teaspoon baking powder

1⁄2 teaspoon sea salt

2 eggs

1 tablespoon honey

1 cup buttermilk

1⁄4 cup vegetable oil

2 ears sweet corn

Making the corn flour.  It’s easy. Take corn meal, throw it in the blender or food processor and pulse until the meal is less like gritty sand and more like smooth flour.

Grilling the corn. Shuck one ear of corn, rub it down with a little olive oil and salt, and grill it until the kernels are lightly blackened.  Let cool and cut corn off the cob. These kernels will be used for your garnish. 

Mix the corn flour, baking powder, and salt together in a big bowl and make a well (a hole in the center) for the liquids. Separate the eggs and set the whites aside. In a small bowl, mix the egg yolk, honey, buttermilk, and oil. Pour this into the well in the dry ingredients. Use a spoon to slowly mix the flour into the liquids. Stir it from the middle, gathering in the flour from the sides of the well, until it is all mixed together. Mixing this way helps prevent lumps and keeps the batter smooth.

Beat the egg whites until they make soft peaks when you lift up the whisk or beater. Very gently fold the egg whites into the batter. 

Shuck the other ear of corn, and then cut the kernels off the cob. Stir the kernels into the batter.

Cook cakes lightly on a griddle, electric skillet or pan on stove.

Serve with grilled corn kernels, and cilantro, or honey, or a little Jenkins Jellies Hot Pepper Jelly or all of the above.  Enjoy!