1 c Stone-ground yellow
-cornmeal; (available at
; specialty foods
; shops and many
; supermarkets)
1/2 c All-purpose flour
1 ts Salt
3/4 ts Baking soda
1/2 ts Freshly ground pepped
2 ts Sugar
2 tb Unsalted butter; melted and
-cooled,
; plus additional
; melted butter for
; brushing the
; griddle
1 lg Egg
1 c Buttermilk
1 c Thawed frozen corn; chopped
-coarse
1/4 c Finely chopped onion
1/4 c Finely chopped; rinsed,
-drained,
; and patted-dry
; bottled roasted red
; pepper
1 Fresh jalapeno or serrano
-chili; or to taste, seeded
; and minced (wear
; rubber gloves)
1 c Coarsely grated Monterey
-Jack
In a bowl whisk together the cornmeal, the flour, the salt, the baking
soda, the pepper, and the sugar. In another bowl whisk together 2
tablespoons of the butter, the egg, and the buttermilk, stir in the
corn, the onion, the roasted pepper, the chili, and Monterey Jack,
and stir in the cornmeal mixture, stirring until the batter is just
combined. Heat a griddle over moderately high heat until it is hot,
brush it lightly with the additional butter, and working in batches
drop the batter by a 1/4-cup measure onto the griddle. Spread the
batter slightly to form 3 1/2- to 4-inch cakes, cook the cakes for 2
to 3 minutes on each side, or until they are golden, transferring
them as they are cooked to a heatproof platter, and keep them warm.
Makes about 12 corn cakes.
Yields
1 servings