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Curried Corn Griddle Cakes with Sorghum-Lime Drizzle Recipe

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These griddle cakes make a great vegetarian snack option, but you can easily add meat to the recipe.
These griddle cakes make a great vegetarian snack option, but you can easily add meat to the recipe.
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“Smoke and Pickles” by Edward Lee redefines modern American food with incredible recipes and stories from a new Southern kitchen.
“Smoke and Pickles” by Edward Lee redefines modern American food with incredible recipes and stories from a new Southern kitchen.
30 small cakes SERVINGS

Ingredients

    For the drizzle:

    • 2 tablespoons unsalted butter
    • 1/2 cup sorghum
    • Grated zest and juice of 1 lime

    For the corn cakes:

    • 2 tablespoons unsalted butter
    • 1-1/2 cups fresh corn kernels (from 2 ears)
    • 1 cup cornmeal
    • 1/2 cup all-purpose flour
    • 1 tablespoon sugar
    • 1-1/2 teaspoons madras curry powder
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1-1/4 cups buttermilk
    • 2 large eggs
    • 6 scallions, chopped
    • Corn oil for panfrying

    Directions

  • To make the drizzle:

    • Melt the butter in a small saucepan.
    • Add the sorghum, lime zest, and juice and stir until combined.
    • Keep warm until ready to use.

    To make the corn cakes:

    • Heat the butter in a large cast-iron skillet over medium heat until it foams.
    • Add the corn and cook over medium-high heat until soft, about 4 minutes.
    • Transfer to a bowl and let cool.
    • In a small bowl, whisk together the cornmeal, flour, sugar, curry, salt, black pepper, cayenne pepper, baking powder, and baking soda.
    • Whisk the buttermilk and eggs in a medium bowl.
    • Add the dry ingredients to the buttermilk mixture and whisk until well combined. Fold in the corn and scallions.
    • Heat 1 teaspoon corn oil in a large skillet over medium heat.
    • Add about a tablespoon of batter for each corn cake to the pan and cook, flipping once, until crisp and golden brown, about 2 minutes per side.
    • Transfer the cakes to paper towels to drain, then keep warm on a baking sheet in a 200 degrees Fahrenheit oven while you make the remaining corn cakes.
    • Transfer the corn cakes to a platter and serve with the warm sorghum-lime drizzle on top.

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