This blue corn cake recipe is adapted from a recipe from Keith Snow's Harvest Eating Cookbook. It was well worth the extra effort for dinner time, and was good even reheated and served with honey at breakfast.
Blue corn cakes
Makes 10-12 corn cakes, depending on thickness and diameter
2 ears corn, silk removed
1 T. sugar
1/2 c. milk plus 1-2 T.
1/4 tsp. baking powder
1 c. blue cornmeal
1/2 c. flour
1/4 tsp. salt
3-4 T. unsalted butter, divided
Toss carn with 1-2 T. olive oil and salt and roast at 375 for 15 minutes. (I roasted extra ears for later.) Cool and remove kernels.
Beat eggs and sugar. Add 1/2 cup milk and baking powder. Mix in cornmeal. Whisk in flour. Add 1-2 T. milk to "create a thick, pourable batter." Fold in kernels. Season with salt.
Health skillet and 1 T. butter over medium heat. Add 1/4 c. batter and cook until golden brown.