Side dish or breakfast—your choice. If you serve these for breakfast, be sure to pass maple syrup at the table. The recipe provides roasting instructions, but you can use any leftover roasted corn.
SERVES 4 TO 6
INGREDIENTS:
- 4 ears corn, husks removed
- 1½ cups corn flour or finely ground cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs, separated
- 1 tablespoon honey
- 1 cup milk
- ¼ cup (½ stick) butter, melted
- Oil for griddle
INSTRUCTIONS:
- Preheat the oven to 500°F.
- Arrange the corn in a single layer on a baking sheet. Roast for 15 to 20 minutes, until the corn is browned, turning occasionally for even cooking. Set aside to cool. Reduce the oven temperature to 200°F.
- Meanwhile, in a medium-size bowl, combine the corn flour, baking powder, and salt. Whisk to mix well.
- In another medium-size bowl, combine the egg yolks, honey, milk, and butter. Whisk to combine. Strip the corn kernels from the cobs and add to the egg mixture. Add the corn flour mixture and stir just enough to combine.
- In a clean medium-size bowl, beat the egg whites until they form soft peaks. Fold into the corn batter.
- Heat a griddle over medium-high heat. Lightly oil the griddle. Spoon the batter onto the hot griddle to make 4-inch cakes, using about ¼ cup batter per cake. Cook until lightly browned, then flip and cook until lightly browned on the other side, about 5 minutes total. Keep warm in the oven while you continue to make the cakes until all the batter is used.
- Serve warm.
