Recipe for light, fluffy Corn Cakes with buttermilk – serve with butter and cheese
15 ml (1 T) baking powder
pinch of salt
500ml (2C) cake flour
1 x 410 g can Rhodes Whole Kernel Corn in Brine, drained
125 ml (½ C) cold butter, cubed
1 extra-large egg
190 ml (¾ C) buttermilk
1 egg, beaten
to serve: soft butter for spreading and grated cheddar cheese
Sift the flour, baking powder and salt together twice. Using your fingertips, work the butter into the flour.
Stir in the Rhodes Whole Kernel Corn.
In a separate bowl, mix together the extra-large egg and buttermilk. Add a little bit of the buttermilk mixture at a time into the flour mixture, mixing after each addition. Bring together to form a dough, kneading once or twice to smooth the surface.
Roll out the dough on a floured surface to about 2 cm thick and press out scones using a medium cookie cutter or a glass. Place on a greased baking sheet and brush with the beaten egg. Bake in the oven preheated to 200 ºC for 10 – 12 minutes or until baked through and golden brown.
Remove from the oven and allow to cool.
Serve with spread with soft butter and grated cheese.