Sunday, June 22, 2014

Buttermilk Corn Cakes


corn bread is one of the simple pleasures in my life.  It is also a staple of the pioneer kitchen from the 1800s.  ma ingalls was a big fan of corn cakes and i am a big fan of ma ingalls.  a versatile, filling treat used to sop up gravy (meat drippings), egg yolk, butter, syrup, bacon grease, BBQ sauce and more, corn bread is your friend. i turned to corn bread and developed this particular recipe when i stopped eating wheat almost four years ago.  corn is a flavor that resonates with me on many levels and just like me, it happily goes both ways: sweet and savory.  when i want a "biscuit" with my eggs these buttermilk corn cakes are just the ticket.  when my children want what we call "afters,"  these cakes, fried in pastured lard and grass fed ghee are a classic with a thick schmear of maple cream or jam and an ice cold glass of raw milk.  my husband prefers his corn cakes topped with german style pickled vegetables, raw sour cream and chives.  i am happy to enjoy them with cumin spiced avocado mousse (not unlike guacamole) with chopped cilantro, a squeeze of lime and course sea salt.  very much like an arepa, a flatbread made of ground maize dough popular in venezuela or columbia, the corn cake is an individual, grain-free bread at home on the breakfast, lunch, brunch or dinner table.  they are marvelous for appetizers and hors d'oeuvres. 

the following recipe can be adapted and expanded to include, cheese, herbs, spices, banana (or any fruit) puree and is lots of fun to play with so go ahead and have a ball.  the simplicity is almost ridiculous and the value is priceless.  these cakes can be made and eaten right away or they can be stored in an airtight container right on the counter for a few days and then pan toasted before eating and serving.  OH!  if you love smoking meats or slow braising meats, these cakes are a must for your repertoire.  they are a cool twist on southern corn bread and will hold even the most saucy pulled pork or brisket if you are looking for an edible carrier for all that summer lovin.'  if they are going past two days, i recommend putting them in the refrigerator to avoid spoiling.  if you come up with any interesting new recipes or ways to serve the cakes when you bring your Family2Table, please email me and let me know! enjoy! xx


BUTTERMILK CORN CAKES

2 cups organic corn flour (corn meal)
1/2 tsp. aluminum free baking soda
2 pinches of sea salt
1 1/2 cups cultured (raw) buttermilk

combine dry ingredients
add buttermilk and mix to a thick batter

1. heat a cast iron skillet on medium flame till very hot
2.  add 1 Tbs. pastured lard and 1 Tablespoon grass fed ghee and melt.

3. When fat is hot,  add one large soup spoon of batter to the pan per cake.  I do 3 at a time.
4. after about a minute and a half to 2 minutes, flip.  depending on the pan and the heat source, this can vary so please watch what you are doing and never let the pan or the cakes burn.  you want them golden and crisp, not black and burnt.
5.  when they are golden on both sides, put them aside (or eat them while they are hot!)
6. enjoy with your condiments and accompaniments of choice.






2 comments:

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  2. Hi Emily. Last night I made the Buttermilk Corn Cakes, delish! Our dinner did not have a gravy, but we slathered them with butter and also some apricot jam. My hubby even put some homemade Ranch Dressing on one. I will try one topped with an egg for breakfast today. Yum!

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