1/4 c Coarse yellow cornmeal
1 c Water
3 tb Unsalted butter
3/4 c Unbleached all-purpose flour
1 pn Salt
1/2 ts Baking powder
2 Eggs; lightly beaten
1/2 c Milk
1/4 c Sour cream
2 tb Maple syrup
3/4 c Canned corn kernels
Combine the cornmeal and the water in a saucepan. Constantly stir the
mixture while it cooks until smooth and thick. Add butter to the
cornmeal/water mixture, continue stirring. Set the mixture aside to cool
sligthly.
Mix the dry ingredients: in a bowl combine flour, salt, baking powder and
baking soda…mix well…set aside. Into the cooled cornmeal mixture, add 2
lightly beaten eggs, milk, sour cream and the maple syrup.
Gently fold the flour mixture and the corn into the pan of cornmeal, stir
well.
Drop the batter by tablespoons into a preheated, pre-greased griddle. Cook
until bubbles form and edges set (approx. 1 minute) then flip and cook
until golden.
Yields
1 Servings