by PhoebeLapine
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PhoebeLapine's Notes:
Expand2/3 cup yellow cornmeal Ask a question about this ingredient
3 tablespoons all-purpose flour Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
1/8 teaspoon baking soda Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
1/2 cup buttermilk Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 cup fresh corn kernels (about 2 ears) Ask a question about this ingredient
2 shallots, minced Ask a question about this ingredient
4oz crème fraiche Ask a question about this ingredient
3 tbsp chopped chives (plus more for garnish) Ask a question about this ingredient
In a medium mixing bowl, stir together the cornmeal, flour, sugar, baking soda, and salt. In a separate bowl, whisk together the buttermilk and the egg. Add to the dry ingredients and whisk until just combined. Fold in the corn and shallots.
Ask a question about this stepCoat a large skillet with oil and set it over high heat. When the oil is sizzling (you can flick some water into the pan to test this), add a tablespoonful of batter to the pan and press flat with the bottom of the spoon to form a flat, round cake. Work in batches, making sure not to crowd the pan, and cook each cake for about a minute per side, until brown and crispy. Remove to a paper towel to drain, and repeat with the additional batter.
Ask a question about this step(NOTE: you can fry the cakes the night before and bake them off at 350 degrees before serving, until each cake is browned and heated through.) In the meantime, combine the crème fraiche, chives, and lemon in a small bowl. Season with salt to taste.
Ask a question about this stepAllow the cakes to cool slightly, otherwise the creme fraiche will become liquid. To serve, top each cake with a dollop of sauce and sprinkle with chives.
Ask a question about this stepThanks, that helps.
One more question. When you say, "you can make the cakes the night before and bake them off at 350 degrees before serving," does that mean they can be shaped the night before and held in the fridge, or fried the night before?
Another question: oil for the skillet isn't in the ingredients list. What kind do you prefer? To "coat", is that the same as to "film"? What size skillet do you recommend? 6", 10"?
I'm testing these this week, and I am guessing that step 4 should read, "cool slightly" rather than "cook slightly." They've already been cooked, right?
You had me at the cakes.
Crème fraîche icing thereon.
Hi boulangere! Sorry for the delayed response to your questions. I use olive oil for the skillet, but vegetable oil works as well. I've also done about tablespoon of oil and a tablespoon of butter combined. All have worked great. I'd recommend a 12 to 15 inch cast iron skillet. Enough oil to coat/film it.
Making them the night before means start to finish. You reheat the remade cakes in the oven.
yes, "cool" is correct! That was a typo!
Thanks for trying the recipe!