Maple Corn Cakes

12 ingredients
7 steps

Ingredients

  • 14 cup coarse yellow cornmeal
  • 1 cup water
  • 3 tablespoons unsalted butter
  • 34 cup flour
  • 12 teaspoon salt
  • 12 teaspoon baking powder
  • 14 teaspoon baking soda
  • 2 eggs, lightly beaten
  • 12 cup milk
  • 14 cup sour cream
  • 2 tablespoons maple syrup
  • 12 cup fresh corn kernels

Directions

  1. 1
    Combine the cornmeal and water in a small saucepan and cook, stirring over medium heat, until thick and porridge-like, about 3 minutes.
  2. 2
    Then add in the butter and stir until smooth.
  3. 3
    Set mixture aside to cool slightly.
  4. 4
    In a bowl, combine the flour, salt, baking powder, and baking soda; mix well.
  5. 5
    Stir the eggs, milk, sour cream, and maple syrup into the cooled cornmeal mixture; then gently fold in the flour mixture and the corn; stir thoroughly.
  6. 6
    Lightly grease a griddle and place it over medium heat; drop the batter by tablespoons onto the hot griddle and cook until the edges of the pancakes are dry, the tops are bubbling, and the undersides are golden, 1 minutes; turn and cook 1 minute on the other side.
  7. 7
    Serve immediately.

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