CORNGRIDDLE CAKES

Ingredients

2 cups stone-ground yellow cornmeal

(see Sources page 378)

1 cup all-purpose flour

1 tablespoon granulated sugar

1½ teaspoons kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

1 cup buttermilk

1 cup heavy cream

1 cup canned creamed corn

5 tablespoons canola or vegetable oil

2 large eggs

2 large egg yolks

1 cup whole corn kernels, preferably fresh,

drained if canned, or thawed and drained

3 scallions

2 jalapeños

2 to 4 tablespoons (1 to 2 ounces) unsalted butter cut into ¼-inch pieces

Whole parsley leaves (optional)

Coarsely chopped chives (optional)

1 stick of unsalted butter (8 tablespoons), at room temperature

Jar of honey, for serving

Directions

Place a lightly oiled cast-iron griddle on one area of a charcoal or gas grill and preheat to medium.

In a large bowl, combine the cornmeal, four, sugar, salt, baking powder, and baking soda.

In a medium to large bowl using an immersion/stick or in a blender, combine the buttermilk, cream, creamed corn, oil, eggs, and egg yolks and blend until smooth.

Slowly stir the wet ingredients into the dry, but do not overmix; there will be some lumps. Fold in the whole corn, scal-lions, and jalapeño.

3. Line a sheet pan with a Silpat or heavy-duty aluminum foil and tear off a second large piece of foil to use later as a top.

4. Using a ⅓-cup dry measuring cup, scoop

and pour portions of batter on the griddle.

Cook until the edges just start to turn light brown, about 1 minute. Scatter a few small pieces of butter around the edges of the cakes, and continue to cook on the first side until bubbles appear on the surface,

1½ to 2 minutes.

Flip the cakes and cook until browned on the second side, about 2 minutes.

Transfer to the sheet pan and cover with the foil.

and pour portions of batter on the griddle.

Cook until the edges just start to turn light brown, about 1 minute. Scatter a few small pieces of butter around the edges of the cakes, and continue to cook on the first side until bubbles appear on the surface,

1½ to 2 minutes.

Flip the cakes and cook until browned on the second side, about 2 minutes.

Transfer to the sheet pan and cover with the foil.

Re-oil the griddle if needed. Repeat with the remaining batter and butter, adjusting the heat as necessary to keep the griddle at a medium heat.

5. The cakes should stay warm under the foil, but if necessary, reheat slightly before serv-ing. Top with parsley and chives if you like.

Serve with butter and honey on the side.