Corn Cakes with Shagbark Hickory Syrup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Active time: 20 min Start to finish: 20 min I always use white cornmeal, as do many southerners it has better flavor and tends to have a finer grind. When traveling, I look for cornmeal from specialty mills, but at home I stick with Kentucky Kernel or Nunn-Better, which I get at the local grocery. I urge people to buy cornmeal that has been grown and ground close to home freshness is more important than brand. Ingredients:
1/2 cup all-purpose flour |
1/2 cup cornmeal (preferably white and stone-ground; not coarse) |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 large egg |
1 cup whole milk |
1/2 tablespoon vegetable oil plus additional for brushing |
accompaniments: butter and shagbark hickory syrup |
Directions:
1. Whisk together flour, cornmeal, baking powder, and salt in a bowl. Whisk in egg, milk, and 1/2 tablespoon oil until combined.
2. Brush a griddle or a 12-inch (nonstick or well-seasoned cast-iron) skillet with oil and heat over moderate heat until hot. Using a scant 1/8 cup batter for each cake, cook corn cakes in batches of 4 until bubbles appear on surface and undersides are golden, 1 1/2 to 2 minutes. Turn over with a spatula and cook until undersides are golden, about 45 seconds more. (Corn cakes will be thin.) Transfer to a plate and keep warm, covered. Stir batter and brush griddle or skillet with oil between batches.
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