Saturday, October 10, 2009

Corn Cakes

Susan from The Well-Seasoned Cook is hosting this edition of Weekend Herb Blogging and this week I have corn.


Corn is an excellent source of many helpful nutrients such as Vitamins A, B1, B5 and C, folate, manganese, niacin and phosphorous. It also contains two powerful antioxidants and a study has shown that cooked corn contains a higher antioxidant level than you would find in its raw state.

My dish today definitely involves cooked corn but it also satisfies my recent quest to find really corny corn cakes. I haven't added any extra flavourings to these cakes as I really just want to focus on the wonderful sweetness of the corn. Flour has been reduced to a minimum and I've also whipped the egg white to give the batter extra lightness.

corncakes© by Haalo


Corn cakes
[Makes 4]

1 corn cob or 140 grams corn kernels
1 tablespoon plain flour
1 egg, separated
salt and freshly ground white pepper


Cut the kernels from the cob and then drop in boiling water and boil for a couple of minutes, just enough to take the raw edge off.

Separate the egg and beat the egg white until it's thick and fluffy.

Place the yolk in a bowl and add in the corn kernels - give it a quick stir then sift in the tablespoon of plain flour. Add a little salt and white pepper and stir until combined.

Drop a spoonful of beaten eggwhite to the batter and stir to slacken the mix. Add the rest of the eggwhite and gently fold through.

To make the cakes I've used egg rings to help form the shape and each cake takes about ⅓ of a cup of batter.

Heat a heavy based skillet over a medium heat, drizzle in a little oil and a small knob of butter. When the butter has melted, place the egg rings in the pan. Divide the batter into the four egg rings.

Cook over a gentle heat - when the top starts to dry out, flip them over. You'll probably find that the cakes by this stage will have shrunk back from the rings so you can remove the rings now and let the cakes cook unrestrained.

Cook until golden and then place on paper towels to remove any excess oil.


corncakes© by Haalo


The cakes are best eaten as soon as they are made. While you can happily eat them as is, I've added a crowning glory of just seared king prawns, the sweet meat of the prawn an excellent match for the cakes.

4 comments:

  1. oh, i love corn! same as my boy!
    only the close-up corn photos has already made me wanna bite onto my notebook, not to mention the cakes!!!!

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  2. I came thisclose to preparing a corn recipe for #204, myself.

    What a beautifully simple and elegant recipe, Haalo!

    Thanks!

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  3. This is so simple to make. I am so making this on the weekend.

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  4. Thanks Lulu - i fear for your notebook ;)

    Thanks Susan - you know what they say about great minds ;)

    Thanks Penny - hope you like them!

    ReplyDelete

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