Corn Cakes with Hot Honey Butter

Corn Cakes with Hot Honey Butter

Ingredients:

Corn Cakes

• ½ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

• ½ cup Bob’s Red Mill Gluten Free Corn Flour

• 1 ½ tsp baking powder

• 2 tsp kosher salt

• 2 tsp paprika

• 2 tsp chili powder

• ¾ cup buttermilk

• 1 large egg

• 2 Tbsp melted butter/neutral oil

• ½ cup (1 ear) corn kernels

• 1 jalapeno, minced

• 2 Tbsp scallions, chopped

• Neutral oil for cooking

Hot Honey Butter

• 4 Tbsp unsalted butter, softened

• 1 tsp kosher salt

• 2 Tbsp hot honey

• Alternatively 2 Tbsp honey with 1-2 tsp chili flake

Yields 8 corn cakes

Prep Time: 15 minutes

Cook Time: 20 minutes

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!