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Smoked Corn Cakes with Tomato and Sour Cream Sauce
Bake: 20 mins at 450°F
Cook: 4 hrs
Ingredients
- 1 1/2 cups frozen whole kernel corn or Smoked Corn
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup milk
- 1/2 cup buttermilk
- 2 tablespoons butter, softened
- 1/4 cup sugar
- 1 egg, slightly beaten
- Tomato and Sour Cream Sauce (see recipe)
- Quartered cherry tomatoes (optional)
- Chives (optional)
Directions
1. Thaw frozen corn, if using, and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil. Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
2. In a medium bowl, combine flour, cornmeal, baking powder, salt and baking soda. In a 2-cup glass measure, combine milk and buttermilk.
3. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and egg; beat until well-combined. Alternately add flour mixture and milk mixture, beating on low speed after each addition just until combined. Stir in corn.
4. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, spread about 2 tablespoons batter into a circle about 2 inches in diameter.
5. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 2 to 3 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. Serve with Tomato and Sour Cream Sauce. If you like, garnish with cherry tomatoes and chives.
Ingredients
- 1 cup dairy sour cream
- 1/2 cup coarsely chopped cherry tomatoes
- 1/4 cup snipped fresh chives
- 2 tablespoons finely chopped shallots
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions
In a medium bowl, combine sour cream, cherry tomatoes, chives, shallots, salt and pepper.
Ingredients
- 3 fresh ears of corn
- 6 wood chunks
Directions
Remove husks and silks from ears of corn. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover; drain before using. In a smoker, arrange preheated coals, drained wood chunks and water pan according to the manufacturer's directions. Pour water into pan. Place corn on the grill rack over water pan. Cover; smoke about 60 minutes or until tender. Cut kernels from ears of corn.
