Summer Corn Cakes

Every couple of years I decide to very spontaneously cut off all my hair. On Tuesday I sat in the stylist’s chair and let go of close to a foot. Dylan’s first reaction was that I look like Mormor (my mom), which I like, and Gray still recognizes me – phew. I’m slowly getting used to my reflection in the mirror and the air on my neck. With the President arriving on island this weekend and August schedules at their most demanding, everyone I know needs a break. So if you have an hour I highly recommend a serious hair cut.

If you don’t have time for a hair cut then…Summer Corn Cakes? I’d like to think the famous summer produce is here to save us from August traffic and busyness. Yes, I almost got taken down in a tomato stamped at the farmer’s market this week but can you really blame us?

SUMMER CORN CAKES
makes about a dozen

3/4 cup corn meal
3/4 cup unbleached all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
4 tablespoons unsalted butter, melted (plus more for cooking and serving)
1 cup buttermilk
1 tablespoon honey
2 ears of fresh corn (2 cups kernels)
1/2 to 1 jalapeno pepper, minced (depending on your heat taste)
2 large eggs, separated

First, whisk together the dry ingredients – corn meal, flour, baking powder and salt. In a separate bowl, whisk together the wet ingredients – melted butter, buttermilk, honey, and the two egg yolks (placing whites in a small mixing bowl). Next, whip the remaining egg whites until they form soft peaks.

Form the batter by first gently mixing the dry ingredients into the wet. Then, fold in the corn kernels and jalapeno. Lastly, gently fold in the beaten egg whites. 

Heat a cast iron skillet or griddle pan over medium. Melt a pad of butter in the pan and scoop in 1/4 cup dollops of batter. Cook until golden on one side, flip, and continue to cook. Keep finished cakes in a low warm oven. Serve with extra butter and/or honey.