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Buttermilk Corn Cakes with Kathy

MyCookbook Recipe Database
MyCookbook Member: MarthasArchive2
Recipe Category: Side Dish
Recipe Preparation Level: easy
    Kathy Cary, chef and owner of Lilly’s, a four-star restaurant in Louisville, Kentucky, learned at an early age from her mother how to make corn cakes. This traditional Southern dish is a wonderful complement to turkey hash, another Southern specialty. Use corn straight off the cob for best results.

    Serves 12

    1 cup yellow cornmeal
    2 tablespoons sugar
    1 teaspoon coarse salt
    1 cup all-purpose flour
    2 teaspoons baking powder
    1 cup buttermilk
    1/2 cup corn kernels (about 1 ear corn)
    1 large egg, lightly beaten
    2 tablespoons unsalted butter, melted and cooled, plus more for frying

    1. Bring 1 cup water to a boil. In a medium bowl, combine cornmeal and boiling water. Let plump 10 minutes. Add sugar and salt. Stir to combine. Let sit 10 minutes more.

    2. In a small bowl, combine flour and baking powder. Set aside. In a liquid measure, combine buttermilk, corn, egg, and 2 tablespoons melted butter. Whisk to combine. Slowly add buttermilk mixture to cornmeal mixture, whisking constantly to combine. Add flour mixture, and stir to combine.

    3. In a large skillet, heat butter over medium heat. Using a ladle, pour about 2 tablespoons corn-cake batter into pools spaced 2 inches away from each other. Cook until edges begin to bubble, about 1 1/2 minutes. Turn and cook until golden on bottom, about 1 1/2 minutes.

    4. Repeat with remaining batter, keeping finished corn cakes on a heat-proof plate in the oven.

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