Corn Griddle Cakes
This is a recipe from Cucina Viansa, which is a collection of recipes from the Viansa Winery in California. The cakes are mostly polenta with corn kernels. They weren't what I expected, but they were so good that I had to move the plate with the finished cakes away from the stove so I would stop eating them while I was cooking.
Note: They are not kidding about the nonstick pan. I started with a metal pan and had to switch because I couldn't get the cakes off without destroying them.
3 cups milk
1 cup polenta or corn meal
3 cups fresh yellow corn kernels (about 4 medium ears)
1 cup flour
2 teaspoons fresh baking powder
1/4 cup minced fresh basil
2 tablespoons thinly sliced green onions
2 teaspoons salt
1/8 teaspoon freshly ground pepper
6 egg whites
Olive oil
Warm the milk in a large saucepan over medium-low heat and slowly drizzle in the polenta, stirring to incorporate. Cook over low heat for 30 to 40 minutes, stirring constantly, just until the milk is absorbed. Transfer polenta to a large bowl and cool for 30 minutes. Meanwhile, plunge corn kernels into boiling water for 2 to 3 minutes and drain.
Add the flour, baking powder, basil, green onions, salt, pepper, and blanched corn to the cooked polenta and mix together thoroughly. In a separate bowl, beat the egg whites into firm peaks and fold gently into the corn mixture.
Heat a large non-stick saute pan and brush lightly with olive oil. Pour about 3 tablespoons of corn mixture into pan, forming a small cake about 3 inches across. Cook about 1 minut, until the underside is golden brown. Turn and brown the second side. Brush more oil on pan if needed. Transfer the cooked corn cakes onto paper towels, and reheat in a warm oven if necessary.
Note: They are not kidding about the nonstick pan. I started with a metal pan and had to switch because I couldn't get the cakes off without destroying them.
3 cups milk
1 cup polenta or corn meal
3 cups fresh yellow corn kernels (about 4 medium ears)
1 cup flour
2 teaspoons fresh baking powder
1/4 cup minced fresh basil
2 tablespoons thinly sliced green onions
2 teaspoons salt
1/8 teaspoon freshly ground pepper
6 egg whites
Olive oil
Warm the milk in a large saucepan over medium-low heat and slowly drizzle in the polenta, stirring to incorporate. Cook over low heat for 30 to 40 minutes, stirring constantly, just until the milk is absorbed. Transfer polenta to a large bowl and cool for 30 minutes. Meanwhile, plunge corn kernels into boiling water for 2 to 3 minutes and drain.
Add the flour, baking powder, basil, green onions, salt, pepper, and blanched corn to the cooked polenta and mix together thoroughly. In a separate bowl, beat the egg whites into firm peaks and fold gently into the corn mixture.
Heat a large non-stick saute pan and brush lightly with olive oil. Pour about 3 tablespoons of corn mixture into pan, forming a small cake about 3 inches across. Cook about 1 minut, until the underside is golden brown. Turn and brown the second side. Brush more oil on pan if needed. Transfer the cooked corn cakes onto paper towels, and reheat in a warm oven if necessary.
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