Wednesday, May 11, 2011

The breakfast project

A few months back when we went to Highland Bakery for breakfast I had the most delicious corn cakes. Ever since I have been wanting to recreate them... It is getting warm here in the South which means corn can be found very reasonably priced... So it is finally time for me to give the corn cakes a try.

I am using the recipe from Smitten Kitchen to make the corn cakes and adding my own twist to how I serve them... Delicious

Ingredients for the corn cakes:

2 tablespoons butter, plus additional for brushing pan
3/4 cup kernels cut from one large ear sweet fresh corn
1/8 teaspoon of salt plus additional for seasoning corn
1 large egg
1 1/4 cups buttermilk
1/4 teaspoon vanilla extract (I obmitted it)
1 tablespoon sugar
3/4 cup all-purpose flour
1/4 cup cornmeal, any kind
1 teaspoon baking powder
1/2 teaspoon baking soda

Melt butter in a large cast iron skillet or griddle pan over medium heat. Add corn and saute for 4 to 5 minutes, until it begins to brown ever-so-slightly. Sprinkle with salt and set aside to cool. Wipe out skillet.

Lightly beat egg in the bottom of a large bowl, then whisk in buttermilk, corn, vanilla and sugar. In a smaller bowl, whisk flour, cornmeal, baking powder, baking soda and 1/8 teaspoon salt. Stir dry ingredients into wet, mixing until just combined but still lumpy in appearance.

Reheat your skillet or saute pan to medium. Brush the pan with butter and ladle 1/4 cup batter at a time, 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. If they seem to be cooking too quickly (dark on the outside, raw centers) turn your heat down to low for the next batch and inch it up as needed. Repeat with remaining batter.

For my twist, here is the anatomy my favorite way to eat corn cakes:

Place one corn cake on a plate
Add a generous portion of seasoned black beans and a sprinkle of queso fresco
Add a tablespoon of sour cream, salsa , more queso fresco and a sprinkle of fresh cilantro
OMG friends... it is like you died and went to heaven...
Corn cake recipe courtesy of Smitten Kitchen.

No comments:

Post a Comment

Thank you for leaving a comment. Sorry anonymous comments will not be published. Thank you!