Corn Cakes

Total Time Prep/Total Time: 30 min.
Yield 20 pancakes
Contest Winner
Test Kitchen Approved
These buttery corn cakes are bound together by wholesome, gritty cornmeal and bursting with whole corn kernels, pungent scallions, sweet red peppers and subtly spicy green chiles. A drizzle of maple syrup may seem out of place, but its caramelly tang ties everything together.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup yellow or blue cornmeal
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, separated
  • 1 cup whole milk
  • 1/2 cup butter, melted
  • 1 cup cooked whole kernel corn
  • 4 green onions, thinly sliced
  • 1/2 medium sweet red pepper, finely chopped
  • 1 can (4 ounces) chopped green chiles
  • Oil for frying
  • Maple syrup, optional

Directions

  1. In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy).
  2. Stir in the corn, green onions, red pepper and green chilies; set aside.
  3. In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter.
  4. For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.
Corn's always been the basis of my favorite recipes—in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.
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