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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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These yummy little corncakes are a great side dish for any meal Add some minced jalapeño pepper to kick things up a little! From an October 1984 issue of Bon Appetit. Ingredients:
5 tablespoons unsalted butter |
1 1/2 cups fresh corn kernels, well drained |
1 cup fresh italian parsley, minced |
salt & freshly ground black pepper |
6 1/2 cups water |
2 teaspoons salt |
2 cups yellow cornmeal, preferably stone-ground |
2 tablespoons unsalted butter |
1 tablespoon olive oil |
4 large garlic cloves |
Directions:
1. Line 12x18-inch jelly roll pan with foil;grease foil with 2 tablespoons butter.
2. Melt 3 tablespoons butter in heavy small skillet over low heat.
3. Mix in corn,parsley, salt and pepper;stir 2 minutes and remove from heat.
4. Combine water and 2 teaspoons salt in heavy medium saucepan and bring to boil.
5. Stir in cornmeal in very thin stream.
6. Reduce heat and simmer, stirring constantly, until mixture pulls away from sides of pan and is thick enough to hold spoon upright in center, about 20 minutes.
7. Stir in corn mixture.
8. Spread evenly in prepared pan and cool completely.
9. Cover and refrigerate until firm, at least 2 hours.
10. Can be prepared 1 day ahead.
11. Cut cornmeal mixture into 2-inch rounds, using cookie cutter.
12. Melt 2 tablespoons butter with oil in heavy large skillet over low heat.
13. Add garlic and cook until golden brown,stirring occasionally, about 5 minutes.
14. Discard garlic, using a slotted spoon.
15. Increase heat to medium-high.
16. Add cornmeal rounds in batches and cook until golden brown, about 5 minutes.
17. Serve immediately.
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