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Easy to cook and delectable, Corn Cake is a tempting snack often served as an appetizer. Fresh corn, egg and spices comprise this "everybody's favorite" dish.

  • 1 1/2 cups (235g) corn flour (see Note, below) 
  • 1 1/2 teaspoon baking powder (preferably aluminum-free) 
  • 3/4 teaspoon salt 
  • 1/8 teaspoon chile powder or cayenne 
  • 4 tablespoons (55g) unsalted butter, at room temperature, cubed 
  • 1 cup (250ml) whole or lowfat milk 
  • 1 tablespoon honey 
  • 2 ears of fresh corn (2 cups kernels, 300g) 
  • optional: a spoonful of freshly chopped chile peppers 
  • 2 large eggs, separated 
  • 1 large egg white
  • Whisk together the corn flour, baking powder, salt and chile powder in a large bowl. 
  • In a small saucepan, heat the butter with the milk and honey, until the butter is melted. Set aside until tepid, then make a well in the center of the dry ingredients and stir in the milk mixture, the 2 egg yolks, the corn, and the chopped chile, if using. 
  • In a clean, dry bowl, beat the 3 egg whites until stiff and they hold their shape, then fold them completely into the corn mixture.
  • Heat some butter in a skillet. When hot, spoon batter in mounds into the pan, spaced apart - making as many as will comfortably fit in the pan. (I used a spring-loaded ice cream scoop, which holds about 1/4 cup, 60ml, of batter. You can use a large spoon if you wish.) Flatten them slightly if the batter is too rounded.
  • Let the corn cakes cook until browned on the bottom and starting to bubble around the edges. Flip the corn cakes with a spatula and cook on the other side for about a minute, until lightly browned on the reverse side. 

Not reviewed yet

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