Summer Corn Cakes

 

2 C. yellow cornmeal

1 1/2 tsp. baking powder

3/4 tsp. salt

1/8 tsp. cayenne pepper

4 T. + 3 T. unsalted butter

1 C. whole milk

1 T. honey

2 C. of fresh corn kernels, cut from the cobs

2 ounces fire-roasted green chiles

2 large eggs, separated

1 large egg white

 

In the food processor, process the cornmeal until finely ground and resembles corn flour. In a mixing bowl, whisk together the corn flour, baking powder, salt and cayenne. Combine the 4 T. of butter, milk and honey and heat in the microwave in 30-second increments until the butter and honey are melted. Set aside to cool. Make a well in the center of the dry ingredients and stir in the milk mixture along with the 2 egg yolks, the corn and the green chiles. Using your electric mixture beat the 3 egg whites until stiff peaks, then fold them into the corn mixture. Heat 1 T. of butter in a large sauté pan. When hot, spoon 2 T. of the batter for each corn cake into the pan, making as many as will fit in the pan without crowding. Cook the corn cakes cook until browned on the bottom and starting to bubble around the edges. Flip the corn cakes and cook on the other side for about minute more. Repeat using the remaining butter and batter.