Blue Corn Cakes

Name: Blue Corn Cakes
Total time: 10 min
Yield: About 16 cakes
Ingredients: 3/4 cup blue cornmeal (see note); 1/3 cup all-purpose flour; 1 teaspoon baking powder; Salt to taste if desired; Freshly ground pepper to taste; 1/2 teaspoon sugar; 2 small eggs, separated, whites beaten stiffly; 1/2 cup milk; 2 tablespoons melted butter, cooled slightly; Corn oil for cooking

By Craig Claiborne

Total Time: 10 minutes
Rating: 4(20)
Comments: Read comments

Featured in: YOUNG CHEFS; CULINARY TOUCH THAT'S ALL-AMERICAN

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Ingredients

Yield:About 16 cakes

¾cup blue cornmeal (see note)
⅓cup all-purpose flour
1teaspoon baking powder
Salt to taste if desired
Freshly ground pepper to taste
½teaspoon sugar
2small eggs, separated, whites beaten stiffly
½cup milk
2tablespoons melted butter, cooled slightly
Corn oil for cooking

Ingredient Substitution Guide

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Preparation

Step 1
Blend together the cornmeal, flour, baking powder, salt, pepper and sugar in a mixing bowl.
Step 2
Put the yolks in a small bowl and add the milk, stirring. Stir this into the cornmeal mixture. Add the butter and fold in the beaten egg whites. Refrigerate until ready to cook.
Step 3
Lightly coat the bottom of a nonstick fry pan with oil. When it is quite hot add about 1 tablespoon of batter at a time to the pan. Cook about 1 minute until browned on the bottom. Turn the cakes and cook about 1 minute on the second side or until neatly browned. Continue making cakes until all the batter is used.

Tip

Blue cornmeal is available in many specialty food shops, including Dean & DeLuca, 121 Prince Street. It may be ordered by mail from Casados Farms, P.O. Box 1269, San Juan Pueblo, N.M. 87566.