These can be served with a dollop of creme fraiche or sour cream, with or without caviar. Or try some salsa. They can be made ahead and reheated later; place them on a lightly oiled cookie sheet and heat in the oven at 325 degrees for three or four minutes. Adapted slightly from
Southwestern Vegetarian, by Stephan Pyles.
Ingredients:
1/2 cup cornmeal
1/2 cup flour
1/2 tsp. baking powder
2 cups fresh or frozen corn kernels, divided
1/2 cup milk
2 Tbs. diced red bell pepper
2 Tbs. diced yellow bell pepper
2 tsp. minced serrano chile
6 Tbs. (3/4 stick) unsalted butter, melted
2 eggs, plus 4 egg yolks
1 tsp. salt
1/4 cup vegetable oil or clarified butter, for frying, divided
Preparation:
Combine the cornmeal, flour and baking powder in a mixing bowl and set aside.
In a blender, puree one cup of the corn kernels until smooth and transfer to a large mixing bowl. Add the remaining corn kernels, milk, diced bell peppers, chile and butter; whisk together. Add the cornmeal mixture and stir to combine.
In a separate bowl, whisk together the eggs, egg yolks and salt. Add the egg mixture to the batter and stir to combine thoroughly.
On a griddle or in a large cast-iron skillet, heat two tablespoons of oil, then pour in half the batter, as six pancakes. Cook for two minutes on each side or until the pancakes are golden brown. Remove and let drain on a cookie sheet that is lined with paper towels. Repeat with remaining batter.
Yield: 12 cakes/4 to 6 servings
Nutrition information per 1/6 serving: Calories, 380; Carbohydrates, 29 g; Protein, 8 g; Fat, 26 g; including sat. fat15 g; Cholesterol, 270 mg; Sodium, 470 mg; Calcium, 81 mg; Dietary fiber, 2 g.
Diabetic exchanges per serving: 2 bread/starch exch., and 5 fat exch.
