We made these last Sunday for a perfect brunch, served with scrambled eggs; the recipe is adjusted from one in the Joy of Cooking. I love the texture of these corn cakes, which I like better than pancakes. They are the ideal vehicle for both the season’s fresh sweet corn and that perennial delight, real maple syrup. Delicious enough for company, easy enough for everyday, this is a great recipe.
It makes about twelve corn cakes, so when making for just the two of us, we halve the recipe using only one cob of corn, and by whisking the egg, then using only half of that, adding the other half into our scrambled eggs. That gives us three each, which is just right.
Gluten Free Corn Cakes Recipe
1 cup organic cornmeal
2 Tablespoons butter, melted
1 teaspoon salt
1 cup boiling water
1/2 cup whole milk
1 large egg
2 medium ears fresh corn, shucked, silks removed, and cut off the stalk (about 1.5 cups)
1/2 cup sprouted spelt flour or gluten free flour
2 teaspoons baking powder
butter, oil, or ghee for greasing the pan
butter, warm real maple syrup, corn kernels, and even a little Maldon salt (for garnish)
Combine the cornmeal, butter, and salt in a medium bowl. Add the boiling water and stir until smooth. Cover and let sit for 10 minutes.
Whisk the egg in another bowl, until well combined. Fold this into the cornmeal mixture, along with the corn kernels.
Mix the flour with the baking powder into a small bowl, and then fold into the batter until just incorporated.
Lightly grease a griddle or large skillet over medium high heat. For each corncake, pour 1/4 cup of the batter onto the griddle to form a thin cake about three inches in diameter, not touching each other. Cook the cakes until bubbles appear on the surface, 2 to 3 minutes, then flip them and cook until golden brown on the bottom, about one minute longer. Remove from the griddle and make more cakes.
Serve with a pat of butter on each cake and then top with warm, real, maple syrup, corn kernels, and a few Maldon salt flakes.