CORN CAKES

Makes about 8 cakes

Corn cakes, corn muffins, corn sticks, corn pone, hoecakes, and johnnycakes are all “pocket breads” that travel well. The word johnnycake actually may be a corruption of the termjourney cake. Early colonists, slaves, poor people, and Native American Indians most likely combined a simple mixture of ground corn, water, and, perhaps, a little salt for their corn cakes.

These cakes eventually evolved as southerners became more prosperous and enriched them with a leavener and egg. Serve these cakes made with fresh corn with soup or stew for a hearty meal.

3 ears corn

1 large egg, lightly beaten

3 tablespoons all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

Coarse salt and freshly ground black pepper

1 plus 1 tablespoons canola oil

• Using the largest holes of a grater, grate the corn over a large bowl, yielding about ½ cup. Add the egg and whisk to combine. Stir in the flour, sugar, and baking powder. Season with the salt and pepper to taste.

• Heat 1 tablespoon oil in a heavy-bottom sauté pan or cast-iron skillet over medium-low heat. Working in batches, drop 2 tablespoons batter for each cake. Cook until golden brown, about 2 minutes on each side. Transfer to a plate lined with paper towels. Repeat the process with the remaining oil and batter. Serve immediately.

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