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    Melt in Your Mouth Summer Corn Cakes


    Source of Recipe


    American Favorites

    List of Ingredients




    1 cup cornmeal
    2 teaspoons baking powder
    1 teaspoon salt
    1/2 teaspoon baking soda
    1 cup buttermilk
    1 cup fresh corn kernels, uncooked
    2 tablespoons chopped fresh chives
    1/4 cup oil

    Recipe



    Preheat oven to 425ºF. Combine cornmeal, baking powder, salt, baking soda, buttermilk, 1/4 cup oil and corn in large mixing bowl. Pour just enough oil (1-2 tbl.) into a large heavy oven proof skillet (cast iron) to coat the bottom. Place skillet in oven and heat until hot, about 10 minutes.

    Remove from oven and drop batter by tablespoonfuls into pan, leaving about 1/2" of space around each cake to allow for spreading. Return skillet to oven and bake for 4 minutes. Turn cakes and bake for 2-3 minutes more, until crisp and golden on both sides. Transfer to serving platter and cover loosely with foil to keep warm while preparing remaining cakes. Combine baking corn cakes until all batter is used. To serve, arrange on serving plate and sprinkle with chives.

 

 

 

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