Corn Griddle Cakes

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Corn Griddle Cakes

 

3 cups milk1 cup polenta or corn meal3 cups fresh yellow corn kernels (about 4 medium ears)1 cup flour2 teaspoons baking powder1/4 cup minced fresh basil2 tablespoons thinly sliced green onions2 teaspoons salt1/8 teaspoon freshly ground pepper6 egg whitesolive 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 3 to 4 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 flour, baking powder, basil, green onions, salt, pepper and blanched corn to the cooled 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 sauté pan and brush lightly with olive oil. Pour about 3 tablespoons of corn mixture into pan, forming a small cake about 3 inches across (pan should hold about 3 cakes). Cook about 1 minute, until the underside is golden brown. Turn and brown the second side. Brush more oil on pan if needed. Transfer the cooked cakes onto paper towels and reheat in a warm oven if necessary.Makes about 3 dozen cakes.

Ani ShadowDragon