These are so easy and can be refrigerated for up to 4 days. They are great at room temperature as a substitute for bread. I like to top mine with a fried or poached egg.
Yields Approx. 12 cakes
2 cups organic fresh corn cut off the cob + 1/2 cup extra to sauté as a topping
1/2 cup cornmeal (regular or coarse ground) I used regular for this batch pictured.
1/2 cup gluten free baking mix. I like Arrowhead Mills All Purpose Baking Mix
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of JF Universal Salt
1/4 teaspoon chipotle chili powder or harissa powder
1/2 teaspoon ground cumin
1 jalapeño deseeded and diced (chop extra for garnish)
2 tablespoons chopped green onion (chop extra for garnish)
1 cup homemade almond milk buttermilk (Add 1 tablespoon fresh lemon to 1 cup plain unsweetened almond
milk...this will naturally curdle the almond milk from the acid of the lemon)
2 tablespoons unsalted goat butter. I like Farm Friend available at Whole Foods.
2 organic eggs separated at room temperature
3-5 tablespoons ghee or coconut oil for pan frying
A handful of chopped cilantro for garnish
Toffuti Dairy Free Sour Cream
In a large bowl combine cornmeal, baking mix, baking powder, baking soda, kosher salt, chili powder, cumin.
Add jalapeño green onion and mix together to coat.
Create a well in the center and add the almond buttermilk, butter and egg yolks and combine.
In a separate bowl, whisk 2 egg 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 fresh corn kernels and mix gently.
Heat the ghee, goat’s butter or coconut oil in a large nonstick fry pan over medium heat.
Using a 1/4 scoop or large spoon, ladle the batter in the pan creating 4 small cakes at a time.
Cook for approx. 3 minutes on each side. Making sure to let them set before trying to flip. Be patient and cook on a low heat you, you want them 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 butter or oil until just cooked through. Set aside until cool.
Serve immediately topped with dairy free sour cream, scallion, jalapeño , cilantro and corn kernels.