Prep 20 mins
Cook 35 mins
These yummy little corncakes are a great side dish for any meal Add some minced jalapeño pepper to kick things up a little! From an October 1984 issue of Bon Appetit.
- 5 tablespoons unsalted butter
- 1 1⁄2 cups fresh corn kernels, well drained
- 1 cup fresh Italian parsley, minced
- salt & freshly ground black pepper
- 6 1⁄2 cups water
- 2 teaspoons salt
- 2 cups yellow cornmeal, preferably stone-ground
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 large garlic cloves
- Line 12x18-inch jelly roll pan with foil;grease foil with 2 tablespoons butter.
- Melt 3 tablespoons butter in heavy small skillet over low heat.
- Mix in corn,parsley, salt and pepper;stir 2 minutes and remove from heat.
- Combine water and 2 teaspoons salt in heavy medium saucepan and bring to boil.
- Stir in cornmeal in very thin stream.
- Reduce heat and simmer, stirring constantly, until mixture pulls away from sides of pan and is thick enough to hold spoon upright in center, about 20 minutes.
- Stir in corn mixture.
- Spread evenly in prepared pan and cool completely.
- Cover and refrigerate until firm, at least 2 hours.
- Can be prepared 1 day ahead.
- Cut cornmeal mixture into 2-inch rounds, using cookie cutter.
- Melt 2 tablespoons butter with oil in heavy large skillet over low heat.
- Add garlic and cook until golden brown,stirring occasionally, about 5 minutes.
- Discard garlic, using a slotted spoon.
- Increase heat to medium-high.
- Add cornmeal rounds in batches and cook until golden brown, about 5 minutes.
- Serve immediately.