Corn to be Wild
Pan-Seared Buttermilk Cornmeal Cakes with a Honey-Mustard Glaze
35 minutes
Serves 4
SideAmericanVegetarianNut-freeShellfish-freeSoy-free
Herb's take
American diner nostalgia meets food science: pan-crisped cornmeal cakes, tender from buttermilk and sweet pops of frozen corn, finished with a sticky-tangy honey-mustard glaze. You'll perfect the art of the griddled cake and learn why resting the batter makes all the difference.
Ingredients
Yield
4
Instructions
- 01In a large bowl, whisk together the buttermilk, eggs, and 1/4 cup honey until smooth.
- 02Stir in the melted butter until fully incorporated.
- 03Add the cornmeal, all-purpose flour, baking powder, kosher salt, baking soda, and black pepper. Whisk just until no dry streaks remain.
- 04Fold in the thawed, drained corn.
- 05Let the batter rest at room temperature for 10 minutes.
- 06While the batter rests, combine the remaining 2 tablespoons honey with the whole grain mustard in a small bowl. Stir until smooth and set aside.
- 07Heat 1 tablespoon vegetable oil in a large nonstick or well-seasoned cast iron skillet over medium heat.
- 08When the oil is shimmering, scoop 1/4-cup portions of batter into the skillet, leaving space between each cake. Gently pat each mound into a flat round about 1/2 inch thick.
- 09Cook the cakes for 3 to 4 minutes per side, until deep golden brown and crisp at the edges. Flip carefully and repeat on the other side.
- 10Transfer finished cakes to a wire rack set over a baking sheet. Repeat with remaining batter, adding more oil as needed.
- 11Brush the tops of the hot cakes with the honey-mustard glaze. Let them cool for 2 to 3 minutes before serving for best texture.
- 12Serve warm, stacked or side-by-side, with extra glaze if desired.
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