1/4 c Yellow cornmeal; plus
2 tb Yellow cornmeal
3 tb All-purpose flour
1/4 ts Baking soda
1/4 ts Salt
1 lg Egg; beaten lightly
1/4 c Buttermilk; plus
2 tb Buttermilk
3 tb Cream cheese; softened
1/2 c Fresh corn cut from 1 ear
(or use thawed frozen corn)
3 tb Finely-chopped fresh chives
9 lg Peperoncini; (pickled Tuscan
; peppers), drained,
; seeded,
And chopped fine -; (abt 1/4
-cup)
2 oz Finely-chopped smoked salmon
2 tb Vegetable oil
=== ACCOMPANIMENTS ===
Sour cream
Chopped red onion
Lemon slices
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.
Yields
2 servings