Ingredients
1 c. yellow cornmeal
2 Tbsp. sugar
1 tsp coarse salt
1 c. all-purpose flour
2 tsp baking pwdr
1 c. buttermilk
1/2 c. corn kernels - (abt 1 ear)
1 lrg egg lightly beaten
2 Tbsp. melted cooled unsalted butter plus more
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Inventive pastry — compost cookies, crack pie, cereal milk soft serve
Water-sealed French crock keeps butter soft without refrigeration
Rotating stand for smooth cake frosting and decorating
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Bring 1 c. water to a boil. In a medium bowl, combine cornmeal and boiling water. Let plump 10 min. Add in sugar and salt. Stir to combine. Let sit 10 min more. In a small bowl, combine flour and baking pwdr. Set aside. In a liquid measure, combine buttermilk, corn, egg, and 2 Tbsp. melted butter. Whisk to combine. Slowly add in buttermilk mix to cornmeal mix, whisking constantly to combine. Add in flour mix, and stir to combine. In a large skillet, heat butter over medium heat. Using a ladle, pour about 2 Tbsp. corn-cake batter into pools spaced 2 inches away from each other. Cook till edges begin to bubble, about 1 1/2 min. Turn and cook till golden brown on bottom, about 1 1/2 min. Repeat with remaining batter, keeping finished corn cakes on a heat-proof plate in the oven. This recipe yields 12 servings.