These corn cakes are a delicious accompaniment to barbecued turkey, chicken, pork or even lamb. Corn just screams summer doesn’t it!
Makes 4 Servings
¼ cup chopped sun-dried tomatoes (not packed in oil)
½ cup fresh, blanched corn kernels (see below) cut from the cob, or frozen corn, thawed & drained
3 Tbsp. unbleached flour
¾ cup stoneground cornmeal
½ tsp. baking soda
¼ tsp. salt
¼ tsp. minced fresh rosemary
1 cup buttermilk
1 Tbsp. cooking oil, such as canola
1 large egg white
Equipment: either a griddle or a large non-stick frying pan.
Preheat oven to 250 F.
Place tomatoes in a bowl. Pour over enough boiling water to cover; let stand until they soften, about 15 minutes. Drain well; transfer to a bowl. Mix in the corn and 1 Tbsp. flour.
Mix cornmeal, baking soda, salt, rosemary & 2 Tbsp. flour in a medium bowl. Add the buttermilk, oil, and corn mixture; stirring until well blended. Beat the egg white in a medium bowl until firm peaks form. Gently fold into the corn batter. Heat a griddle or frying pan on medium-low heat. If using a griddle, grease with a small amount of cooking oil. If using a frying pan, add a tablespoon of oil to pan. Working in batches, place heaping tablespoons of batter on the pre-heated cooking surface. Cook until bottoms are golden brown, approximately 1 ½ minutes, turn over and cook the other side until golden brown. Transfer pancakes to a baking sheet and keep warm in the oven up to 20 minutes. Repeat process using the remaining batter.
Helpful link to Blanching Vegetables.