Corn Cakes With Salmon Roe
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
51
Spice
27
Sweetness
60
Sourness
34
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
5 tbsps
Yellow Cornmeal2 tbsps
All-Purpose Flour1 tsp
Baking Soda1 tsp
Salt1 cup
Corn (thawed frozen)1 large
Egg1 cup
Buttermilk (well-shaken)2 tbsps
Chives (finely chopped fresh)1 cup
Sour CreamDirections:
1
In a bowl whisk together cornmeal, flour, baking soda, salt, and sugar
2
Coarsely chop corn and in another bowl stir together with egg, buttermilk, and chives
3
Stir in cornmeal mixture and let batter stand 15 minutes
4
In a 10-inch non-stick skillet heat 1 teaspoon butter over moderate heat until foam subsides and drop batter by teaspoon measures into skillet, without crowding (about 10)
5
Cook cakes until golden, about 1 minute on each side, transferring to paper towels to drain, and make more cakes in same manner
6
Top warm corn cakes with sour cream and roe and garnish with onion
7
In a bowl whisk together cornmeal, flour, baking soda, salt, and sugar
8
Coarsely chop corn and in another bowl stir together with egg, buttermilk, and chives
9
Stir in cornmeal mixture and let batter stand 15 minutes
10
In a 10-inch non-stick skillet heat 1 teaspoon butter over moderate heat until foam subsides and drop batter by teaspoon measures into skillet, without crowding (about 10)
11
Cook cakes until golden, about 1 minute on each side, transferring to paper towels to drain, and make more cakes in same manner
12
Top warm corn cakes with sour cream and roe and garnish with onion