These savory little Corncakes are a delicious vessel for any topping. I often make them for passed hors d’oeuvres and top them with Duck Confit, Corn Relish, Pulled Pork or just about anything that sounds good. I sometime make them for breakfast in a larger form and top with butter and maple syrup. The point is they are very versatile and so good.
Makes About 2 Dozen Mini Corncakes
2 Tablespoons XVOO
2 Cups Fresh Corn Kernels, Coarsely Chopped
2 Tablespoons Shallots, Finely Minced
1 Jalapeno, Seeds Removed and Finely Minced
1¼ Cups Whole Milk Buttermilk
1 Large Egg
¾ Cup Fine or Medium Ground White, Yellow or Blue Cornmeal
¾ Cup All-Purpose Flour
1 Teaspoon Fine Sea Salt
½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Cayenne Pepper
4 Tablespoons Unsalted Butter, Melted and Clarified
Heat the oil in a medium size sauté pan over medium heat and cook the corn kernels, shallots, and jalapeno until soft and fragrant, stirring often, for about 4 or 5 minutes. Remove from the heat, set aside and cool completely.
In a medium bowl combine the cornmeal, flour, salt, baking powder, baking soda and cayenne pepper with a wire whisk.
In a small bowl beat the buttermilk and the egg together and add the cooled corn mixture. Blend well. Add this mixture to the flour mixture and gently fold together with a rubber spatula. Fold just until blended together and batter becomes thick.
Heat a large non-stick skillet over medium heat. Brush the pan with some of the melted butter (do this before every batch). When the butter begins to sizzle a little add a tablespoon of the batter at a time to the pan, being careful to not crowd the pan. Lightly press down on each of the corncakes in the pan and cook on each side until lightly golden, about 2 minutes per side.
