Buttermilk Corn Cakes

Serves 20-24 Cakes

Prep time 10 minutes

Cooking time 5  minutes

Total time 15 minutes

Corn, originating from the indigenous communities of southern Mexico, underwent a transformative journey as European explorers and traders introduced it to the wider world upon their return to Europe. Its adaptability to various climates facilitated its global dissemination, rendering it a dietary cornerstone across diverse regions.

In Mexican cuisine, corn reigns supreme, intricately woven into the fabric of countless dishes. From the ubiquitous tortillas and tamales to the hearty pozole and comforting atole, corn manifests in myriad forms, each imbued with distinct flavor profiles. Even its fungal counterpart, huitlacoche, commands reverence as a prized delicacy in Mexico’s culinary repertoire.

Beyond Mexican borders, cornmeal assumes versatile roles in culinary traditions worldwide. Italy’s polenta, Brazil’s angu, and South Africa’s mealie pap showcase the corn’s remarkable versatility, each dish a testament to its global ubiquity. In the southern United States, corn takes center stage, starring in beloved staples like cornbread, grits, and a plethora of corn-based creations including Johnnycakes, hoecakes, and corncakes.

In the recipe below, fresh corn kernels impart a delightful texture and inherent sweetness, harmonizing with the fiery notes of jalapeños and the invigorating tang of buttermilk, resulting in a symphony of flavors that tantalize the taste buds.

Ingredients

• 1 cup all purpose flour
•  ¾ cup yellow cornmeal
• 1 ½  teaspoons sugar
• ¹⁄₂ teaspoon baking powder
• ¹⁄₂ teaspoon baking soda
•  1 teaspoon Salt
• 2  cups fresh corn kernels
• ½ cup scallions, sliced
• ½ jalapenos, seeded and minced
• 2  cup buttermilk
• 2  large eggs
• 3  tablespoons unsalted butter, melted
• Chipotle Maple Syrup
• 2 cups maple syrup
• 1 tablespoon can chipotle in adobo
• 1 teaspoon white truffle oil

Preparation

1. In a blender, puree 1 cup of the corn and set aside.
2. In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.
3. Add in the corn kernels; scallions and jalapenos to the flour mixture and toss to coat.
4. In a smaller bowl, add the buttermilk, eggs, corn puree and butter; whisk until blended.
5. Add the buttermilk mixture to the dry ingredients; stir until just blended (don’t overmix). Add more buttermilk if the mixture is too thick. 
6. Heat a large nonstick skillet or griddle over medium heat.
7. Brush skillet with a thin film of vegetable oil or spray with cooking spray.
8. Ladle 2 ounces corn cake batter (for each pancake) onto the heated skillet; lower heat to medium-low.
9. Cook until the tops of cakes are covered with small bubbles and the bottoms are golden brown for about 2 minutes; flip the pancakes and cook until the other side is lightly browned. 
10. Serve warm
11. Puree all the ingredients together of the syrup and pour desired amount over the corn cakes