Back in July 2012, when I had not yet developed a serious Pinterest addiction, I ripped a recipe out of a Better Homes & Gardens magazine. I had every intention of making the recipe and even put it in a page protector in my recipe binder (the one meant for ‘winning’ recipes)! Yet, there in my binder the recipe remained hidden and untested.
Fast forward 2 years. It is July. The first of of many sweet corn crops has hit the farmers market in the Midwest. Illinois sweet corn, harvested several miles from my home, is delicious. This is the only time of year I consume fresh corn. I stopped by my favorite family at the local farmer’s market and left with 5 ears of sweet corn for $2.00.
We had 3 ears of sweet corn for dinner and saved the remaining 2 for a savory breakfast on Sunday.
Tip of the summer: If you must cut the corn kernels off of the cob, break out the bundt pan! Rinse the dust off of the bundt pan. Place it, open end up, on top of a damp towel on the counter. Stand the end of the corn that was attached to the stem atop the center of the bundt pan. Carefully, holding corn at the top, cut the corn kernels down and into the warm confines of the bundt pan. Magic!
Skillet Corn Griddle Cakes with Bruschetta
Original griddle cake recipe from Better Homes and Gardens.
1 T canola oil
corn kernels freshly cut from 2 ears of corn
1/4 c. flour
1/4 c. coarse ground yellow cornmeal (same kind I used for Polenta)
1/4 tsp. sea salt
1 tsp. baking powder
1/2 c. milk
1 egg, lightly beaten
1 T canola oil
1 T shallot, finely diced
Extra canola oil, for frying.
Greek yogurt or sour cream
Chives or green onions
Bruschetta or chopped fresh tomato
Manchego or feta cheese
1. In a large non-stick skillet, heat canola oil over medium heat. Add corn kernels in even layer & sprinkle generously with salt. Cook, without stirring, 3-4 minutes. Continue to cook, stirring occasionally, 10-12 minutes more, until some kernels are browned. Reserve 2 T corn for garnish.
2. Meanwhile, whisk flour, cornmeal, salt and baking powder together in a medium bowl. Then whisk in milk egg & 1 T canola oil until just smooth. Stir in chopped shallot and remaining browned corn.
3. Wipe out skillet with lightly oiled paper towel. Heat a little canola oil in pan. Drop batter (using an ice cream scoop) by 1-2 T. measures onto the hot oil in the pan. Cook until browned on one side and corn cake appears set. Turn and cook additional 1 minute. Repeat with remaining batter. Set aside on paper towel lined plate.
Serve each griddle cake topped with your favorite of the optional toppings above. If you can make my bruschetta, please please try it with these. It is exceptional!