Corn Cakes with Hot Honey Butter (Edit recipe)

It’s corn season!

15 minutes

20 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	215
Fat:	13 g
Carbohydrates:	20 g
Protein:	6 g
Cholesterol:	24 g
Sodium:	629 mg
Fiber:	3 g
Sugars:	7 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 8

Ingredients

Corn Cakes

.5 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
.5 cup Corn Flour
1.5 tsp Baking Powder
2 tsp Kosher Salt
2 tsp Paprika
2 tsp Chili Powder
.75 cup Buttermilk
1 Egg, large
2 Tbsp Unsalted Butter, melted
.5 cup Corn, fresh off the cob preffered
1 Jalapeño
2 Tbsp Green Onion (Scallion)
2 Tbsp Avocado Oil, for cooking

Hot Honey Butter

4 Tbsp Unsalted Butter, softened
1 tsp Kosher Salt
2 Tbsp Hot Honey, (alternatively 2 Tbsp honey + 1-2 tsp chili flake)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, combine the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and Bob’s Red Mill Gluten Free Corn Flour, along with the baking powder, kosher salt, paprika, and chili powder. Separately measure the buttermilk and combine with the egg and melted butter/oil. Gradually add the wet ingredients into the dry until the batter is homogenous.
Carefully remove the corn off the cob, mince the jalapeno, and chop the scallions (feel free to use greens and whites). Add the fresh ingredients into the batter, and allow the batter to rest for 5-10 minutes.
Preheat a large skillet or griddle pan over medium heat. Add a teaspoon of neutral oil at a time, and cook the corn cakes in batches of 2-3 so as not to overcrowd the pan. Cook on each side 2-3 minutes until golden brown and remove.
In a small bowl, whip together the softened butter, kosher salt, and hot honey. If desired add more honey or chili flake to taste.
Serve the corn cakes warm with the hot honey butter on top, and enjoy!