Ever since he was about C's age, H has campaigned for the purchase of Corny Corn each and every time we go to the grocery store. I have no idea where he came up with that term, but he stands by it. If you just say corn, he acts like he has never heard of such a term.
He does not eat it. I am not even 100% sure he knows what it is. He just knows that he wants to buy it in volume.
Well, thanks to Smitten Kitchen and all her wisdom (not to mention kick ass recipes), I have a use for the corn.
We opted for the savory version of these Sweet Corn Cakes and topped them with sour cream and fresh salsa.
Just amazing. Like corn bread, but like pancakes, but also kind of like tamales, without all the work.
Trader Joe's has four ears for $3.79, all cleaned and ready for the microwave. Well, because I am too lazy to clean my own corn, but not too lazy to cut the kernels off the ears and make my own corn pancakes, this makes sense. Don't judge me!
So, I got out the bundt pan and got to work. So far, that is the best method I have found for not covering the kitchen and surrounding area with flying corn kernels and corn milk.
I skipped the sugar in the recipe and increased the salt to about a 1/2 teaspoon-3/4 teaspoon. That seemed to be just about right. They puffed up nicely and were very light. The corn is sweet enough to compensate for the lack of sugar in the recipe.
Next time, I will be serving these with chili or soup instead of cornbread. A nice change of pace and not too much trouble.
I stripped the corn of several more ears of sweet white corn and stashed them in the freezer for just such an occasion.
Come on winter!
