Stone-Ground Corn Cakes with Fresh Corn Salsa
Makes about 20 servings
  • 1 cup stone-ground cornmeal
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chopped green onion
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¾ cup whole buttermilk
  • 3 tablespoons vegetable oil, divided
  • 1 large egg
  • ½ cup fresh corn kernels (about 1 large ear corn)
  • Fresh Corn Salsa (recipe follows)
  • Lime wedges, green onion, and cilantro, to serve
  1. In a medium bowl, whisk together cornmeal, flour, green onion, baking powder, salt, and pepper. In a small bowl, whisk together buttermilk, 1 tablespoon oil, and egg until combined. Stir in corn. Add buttermilk mixture to cornmeal mixture, stirring until combined.
  2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Working in batches, drop batter by tablespoonfuls 2 inches apart into hot oil. Cook until lightly browned and heated through, about 1½ minutes per side. (Reduce heat to medium and use remaining 1 tablespoon oil, if necessary.) Serve warm with Fresh Corn Salsa and lime wedges, green onion, and cilantro.
Recipe by Southern Lady Magazine at