Curried Corn Griddle Cakes with Sorghum-Lime Drizzle Recipe

These griddle cakes are a scrumptious combination of sweet and spicy. Fresh corn gives these treats a sweet boost and curry powder unleashes a zesty kick.



From "Smoke and Pickles"
October 2018

  • corn griddle cakes
    These griddle cakes make a great vegetarian snack option, but you can easily add meat to the recipe.
    Photo by Getty Images/nata_vkusidey
  • Smoke and Pickles
    “Smoke and Pickles” by Edward Lee redefines modern American food with incredible recipes and stories from a new Southern kitchen.
    Cover courtesy Artisan Books
  • corn griddle cakes
  • Smoke and Pickles

Yield: 30 small cakes

Curried Corn Griddle Cakes Recipe with Sorghum-Lime Drizzle Recipe

Corn and curry are a natural pairing for me, and a perfect combination in these griddle cakes. It's important to make this recipe with fresh summer corn, which fills these little pancake-like treats with bursts of sweetness. I kept this recipe vegetarian, but you can just as easily add pork sausage or country ham to the batter. Serve as a snack before dinner or as a side dish to a hearty main course.

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

Instructions:

To make the drizzle:

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

To make the corn cakes:

  1. Heat the butter in a large cast-iron skillet over medium heat until it foams.
  2. Add the corn and cook over medium-high heat until soft, about 4 minutes.
  3. Transfer to a bowl and let cool.
  4. In a small bowl, whisk together the cornmeal, flour, sugar, curry, salt, black pepper, cayenne pepper, baking powder, and baking soda.
  5. Whisk the buttermilk and eggs in a medium bowl.
  6. Add the dry ingredients to the buttermilk mixture and whisk until well combined. Fold in the corn and scallions.
  7. Heat 1 teaspoon corn oil in a large skillet over medium heat.
  8. 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.
  9. 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.
  10. Transfer the corn cakes to a platter and serve with the warm sorghum-lime drizzle on top.

More from Smoke and Pickles:


In Smoke and Pickles: Recipes and Stories from a New Southern Kitchen, Edward Lee delivers Southern cooking with an Asian twist! These recipes take a bold approach on traditional American cooking, resulting in exquisite dishes packed with amazing flavors. Readers of any culinary skill level can create flavorsome meals such as miso-smothered chicken, Kentucky-fried quail, and so much more! The following excerpt is from chapter 7, "Veggies and Charity."


Excerpted from Smoke and Pickles by Edward Lee (Artisan Books). Copyright © 2013. Photographs by Grant Cornett.


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