Time 35m Yield 14 corncakes. Number Of Ingredients 10 Steps:
In a bowl, combine the first 5 ingredients; make a well in the center. In another bowl, beat the egg, buttermilk and butter; pour into well and stir just until blended. Gently stir in corn; do not overmix. Cover and let stand for 5 minutes. , Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat. Turn when bubbles form on the top, 2-3 minutes. Cook until second side is golden brown. Top with the sour cream, bacon and chives if desired.
Time 40m Yield 4 servings Number Of Ingredients 18 Steps:
For the corncakes: Mix together the self-rising flour, cornmeal, granulated sugar and salt in a medium bowl. Add the chicken stock, buttermilk, melted butter, eggs and yolks and mix until combined; do not overmix. Oil a griddle and heat over medium heat. When hot, add 1/2 cup of the batter to the pan to create a small cake; repeat to fill the pan (about 2). Let the cakes cook until browned and the tops have begun to set slightly, 2 to 3 minutes. Flip the cakes and cook until golden brown on the other side and cooked through, another 1 to 2 minutes. Remove the cakes to a paper towel-lined tray to rest. Repeat with the remaining batter to make a total of 4 to 6 cakes. For the Red-Eye Gravy: Heat 1 tablespoon butter in a large saute pan over medium-high heat until melted, then add the ham. Brown the ham on each side. Remove the ham and deglaze the pan with the coffee. Add the chicken stock and brown sugar and increase the heat to high. Allow the mixture to reduce by at least half, about 5 minutes. Remove from the heat. Add the 2 tablespoons ice-cold butter a little at a time, whisking constantly until all the butter has been added. For the Country Ham Scramble: Whisk the eggs in a medium bowl. Add the cream and whisk well, then add the Cheddar. Heat a large nonstick saute pan over medium-low heat. Add the egg mixture and scramble until soft. To Plate: place a hot corncake on a plate, top with a quarter of the eggs, a sprinkle of ham and some red-eye gravy. Garnish with the green onions.
Time 1h Yield 6 servings (as a first course) Number Of Ingredients 14 Steps:
Cut the corn kernels from the cobs, enough to produce 2 cups. Put the kernels in a food processor and add 2 tablespoons milk. Blend until a little of the texture is left. There should be about 1 1/4 cups. Put the corn in a mixing bowl and add the remaining milk, the flour, 1/4 cup melted butter and the cornmeal, stirring to blend well. Add the eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly. Heat the other 1/4 cup butter, preferably clarified, in a nonstick skillet over medium heat. Spoon about 1 1/2 tablespoons of the batter at a time into the skillet without letting the cakes touch. Cook about 1 1/2 minutes until golden brown on the bottom. Turn and cook on the other side until golden brown and cooked through. Serve 4 slightly overlapping corncakes on each of 6 salad plates. Add a mound of crème fraîche in the center of the plate. Spoon 1 tablespoon golden caviar on top of the crème fraîche and 1 teaspoon black caviar on top of the golden caviar. Sprinkle with the remaining chopped chives and serve.
Time 30m Yield 20 pancakes. Number Of Ingredients 14 Steps:
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). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , 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.
Time 30m Yield 5 serving(s) Number Of Ingredients 7 Steps:
Combine corn, onion, milk, with the beaten egg in a bowl. Combine flour, baking powder and salt in a separate bowl. Add corn mixture and mix just enough to moisten. Drop, by 1/4 cupfuls, onto a lightly greased griddle and fry until golden brown on both sides.
Time 15m Number Of Ingredients 9 Steps:
Put neutral oil in a skillet on medium heat. Combine 3/4 cup cornmeal, 1/2 cup flour and 2 teaspoons baking powder. Beat 1 egg with 3/4 cup milk; pour into dry ingredients along with 2 cups corn kernels. Add milk if needed. Drop spoonfuls into the oil; brown on both sides, 4 to 5 minutes total. Garnish: Parsley.
Time 30m Yield 20-30 cakes depending on size Number Of Ingredients 7 Steps:
Mix the dry ingredients together in a medium bowl. It will be particularly convenient if you have one of those 2 quart measuring cups with the pour spout. Beat the eggs into the milk or buttermilk. Mix the milk-egg mixture into the cornmeal mixture. I find that a fork is a better tool than a spoon for this. Note – the batter will be a bit thicker than ordinary pancake batter but should still pour. Different types of cornmeal will make a thicker or thinner batter and it may thicken on standing as you cook – making it hard to get the centers of the later batches done. Add more milk a little at a time if necessary. Heat your griddle medium to medium-high. Butter it lighly and pour out batter to make cakes 3-4 inches across. Cook until bubbles appear in the upper surface and the bottom is nicely browned. Turn and cook until the bottom is brown and the cake is cooked through. Reduce heat and/or add more milk to the batter if the centers aren’t cooked before the outsides threaten to burn. Butter the griddle very lightly between batches –just enough to prevent sticking and encourage browning but not enough to give them a fried texture. Serve with butter, jelly, apple butter, or other favorite bread spread.
Time 40m Yield 6 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8 inch round cake pan. In small bowl, combine brown sugar, 1/4 cup white sugar, cinnamon; set aside. In medium bowl, cream butter and 1/4 cup sugar until light and fluffy; beat in sour cream, vanilla and egg. In a separate bowl, mix flour, baking soda and salt; add to creamed mixture. Blend well. Spread half of the batter in prepared pan; add raisins. Sprinkle half of the topping mixture over the raisins. Spread remaining batter over top. Bake in preheated oven for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Serve warm.
