INGREDIENTS:
2 ½ cup organic fresh corn, cut off the cob
½ cup cornmeal
½ cup gluten free baking mix (sub grain-free)
1 tsp baking powder
½ tsp baking soda
½ tsp JF Universal Salt
¼ tsp chipotle chili powder or harissa powder
½ tsp ground cumin
1 jalapeño, deseeded and diced
2 Tbsp green onion, chopped
1 cup almond buttermilk, add 1 Tbsp lemon juice to plain almond milk
2 Tbsp unsalted goat milk butter (sub ghee or vegan butter)
2 organic eggs, separated at room temperature
3-5 Tbsp coconut oil
TOPPINGS:
Handful of cilantro, chopped
Sour cream (sub plain coconut yogurt)
PROCESS:
In a large bowl, combine cornmeal, baking mix, baking powder, baking soda, JF Universal Salt, chili powder, and cumin. Add the jalapeño and green onion and mix together to coat. Create a well in the center and add the almond buttermilk, goat milk butter and egg yolks and combine. In a separate bowl, whisk 2 eggs until stiff. Gently fold the egg whites into the batter – this step really makes a difference as it creates a lighter texture for the cakes. Add 2 cups of the fresh corn and mix gently.
Heat the ghee or coconut oil in a large nonstick fry pan over medium heat. Using a ¼ scoop or large spoon, ladle the batter in the pan creating 4 small cakes at a time. Cook for approximately 3 minutes on each side. Make sure to let them set before trying to flip. Be patient and cook on a low heat. They should be golden brown. Wipe the frying pan with a dry paper cloth in between batches to keep it clean and not to discolor the next batch. Rest the corn cakes on a lined baking sheet. For the topping, sauté the corn in a small pan, add extra goat milk butter or oil until just cooked through. Set aside until cool. Serve immediately topped with sour cream, green onions, jalapeño, cilantro and corn kernels.