corn cakes

Ingredients:

1 cup stone-ground yellow cornmeal

1/2 cup all-purpose flour

1 teaspoon salt

3/4 teaspoon baking soda

1/2 teaspoon freshly ground pepper

2 teaspoons sugar

2 tablespoons unsalted butter, melted and cooled

1 large egg

1 cup buttermilk

1 cup fresh corn, coarsely chopped

1/4 cup finely chopped onion

1/4 cup finely chopped red bell pepper

1 fresh jalapeño, seeded and minced (or to taste)

1 cup coarsely grated Pepper Jack cheese

Directions:

In a bowl whisk together the cornmeal, flour, salt, baking soda, pepper, and sugar.

In another bowl whisk together the two tablespoons of melted and cooled butter, the egg and buttermilk. Stir in the corn, onion, red pepper, jalapeño chili, and Pepper Jack. Stir in the cornmeal mixture, stirring the batter until just combined.

Heat a griddle or frying pan over moderately high heat until hot; brush it lightly with butter.

Working in batches drop the batter by a 1/4-cup measure onto the griddle. Spread the batter slightly to form 3 1/2- to 4-inch cakes, cook the cakes for 2 to 3 minutes on each side, or until they are golden.

Transfer them as they are cooked to a heatproof platter, and keep them warm.

To make mini corncakes drop heaping teaspoonfuls of batter onto the hot buttered griddle and cook the cakes until golden, about two minutes per side. Cool the cakes completely on a rack. Place on a rimmed baking sheet in a single layer, cover with plastic wrap then foil and place in the freezer. Once completely frozen transfer the mini corn cakes to Ziploc bags and store in the freezer.

To serve, preheat the oven to 350 degrees. Place the frozen corn cakes on a baking sheet. Bake until heated through about 6-10 minutes. Remove from the oven top with a little honey butter and serve immediately.

Makes about 48 mini corncakes or 12 regular sized corncakes.

For the honey butter- combine ¼ cup whipped butter with 1 tablespoon honey. Stir vigorously until thoroughly combined.