Little Corn Cakes

Little Corn Cakes

makes 12 3-inch cakes

Slightly sweet, small pancakes that pair well with savory toppings like yogurt and herbs— or the pulled pork featured here.

1 cup all-purpose flour
1 cup stone ground yellow cornmeal
1 Tbsp. baking powder
½ tsp. salt
1 cup buttermilk
1½ Tbsp. local honey
¼ cup olive oil
1 large egg (or 2 large egg whites), beaten
¼ cup corn kernels

Coat a large griddle or skillet with olive oil and heat to medium-high. In large bowl, combine flour, cornmeal, baking powder, and salt. Mix with a fork; make a well in the center. Whisk together buttermilk, honey, oil, and egg in a small bowl; pour into the well in the dry mixture. Mix until just blended. Pour 1/4 cup batter onto griddle for each cake. When the cakes rise and bubbles appear, flip to cook the other side until cooked through.

Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.