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Categories:
corn kernels butter buttermilk red onion Basil Chiffonade flour cornmeal baking powder baking soda salt tomatoes corn kernels olive oil salt eggs
Viewed: 36 - Published at: 3 years agoIngredients
- For the cakes:
- 2 cups corn kernels, divided in half (from about 3 ears)
- 2 tablespoons butter, plus more for cooking
- 1/2 cup buttermilk
- 1/2 cup red onion, finely diced
- 1/2 cup basil chiffonade, plus more for garnish
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt and pepper
- For the topping:
- 2 heirloom tomatoes, diced
- 1/2 cup corn kernels
- 2 tablespoons olive oil
- Salt and pepper
- Eggs, poached or fried or left off if you're lazy
Method
- In a blender, puree half the corn kernels, butter, and buttermilk until mostly smooth. Transfer to a bowl. Mix in remaining corn kernels, onion, and basil.
- In a separate bowl, thoroughly combine all of the dry ingredients.
- Add wet ingredients to the dry, and mix until just combined.
- In a skillet, melt some butter over medium heat and about add 2 heaping tablespoons of batter for each pancake. (You can customize this based on how big you'd like your cakes to be, of course.) Cook about 2 minutes per side or until cooked through. Season with salt and pepper and set aside.
- For the topping, combine tomato and corn with olive oil and a pinch of salt and pepper. Spoon mixture over the corn cakes.
- Top each cake with an egg, salt, and pepper, and garnish with basil.
