Ingredients
3/4 cup Corn Flour
1/2 cup Yellow Corn Meal
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 1/4 cups Buttermilk
3 TBS unsalted Butter, melted
1 large Egg, beaten
1 TBS clover Honey
1/2 cup cooked Shrimp, chopped coarse
2 cups fresh Corn kernels
Note: if you use frozen corn, defrost & discard excess liquid
1/2 cup Scallions, diced
1 TBS fresh Garlic, diced
1 TBS fresh Cilantro leaves, diced
Peanut Oil for frying
Spice Mix:
1/4 tsp Paprika
1/4 tsp Kosher Salt
1/2 tsp crushed Rosemary
1/4 tsp ground Black Pepper
1/4 tsp ground Nutmeg
Cooking Procedure:
Instructions
In a medium sized bowl: assemble the spice mix ingredients
Mix well
Add the corn flour, corn meal, baking powder and the baking soda
Set this flour mixture aside
In a large bowl: whisk together the buttermilk & melted butter
Add the beaten egg & whisk well
Gradually add the flour mixture
Whisk this until it is completely blended
Add the honey, shrimp, corn kernels, scallions, garlic & fresh cilantro
Mix well
You now have your corn cake batter!
Note: It’s best to fry your corn cakes in batches
Preheat your oven to 200 degrees
To fry the corn cakes (per batch):
Dab a TBS of peanut oil onto a paper towel
Wipe down the interior of a non-stick pan with the oil
Heat the pan over medium heat for 1 to 2 minutes
Ladle the batter into the pan to form corn cakes
Do not overcrowd the pan
Fry off the corn cakes 2 to 3 minutes per side
They should be golden brown
Repeat this process until all of the batter is fried off
While frying off the rest of the corn cakes, keep the completed ones warm in the oven
To serve: garnish each portion with a dollop of sour cream
