Yield: 18 – 24 wedges
These little corn cakes are yummy! I clipped this recipe from a newspaper so long ago that I don’t even know which paper it was anymore. You can fire these up on the grill, or on the stovetop in a grill pan. Keep them from sticking by oiling your cooking surface well and by giving them several minutes to develop a crust before trying to flip them. And whatever you do, serve them hot.
- 1 3/4 cups all-purpose or whole wheat pastry flour
- 1/2 cup yellow cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chilled butter, cut into 4 to 6 pieces
- 8 ounces extra-sharp cheddar cheese, grated
- 1/2 cup corn kernels, fresh or frozen
- 1 tablespoon white vinegar
- 8 to 10 tablespoons ice water
- olive oil
- chili powder
- kosher salt
- In a food processor fitted with a metal blade, combine the flour, cornmeal, baking powder, salt, and butter and pulse until mixture resembles a coarse meal. Add cheese and corn and pulse again to combine.
- In a small bowl mix the white vinegar and ice water together. With processor running, add vinegar and water until a soft dough is achieved. If the mixture still feels powdery and dry, add an additional tablespoon or two of water.
- Divide the dough into 3 balls and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Remove dough from refrigerator.
- Prepare grill, or grill pan, for medium heat and oil it well.
- On a lightly floured surface, roll out the dough into 1/2-inch-thick rounds. Cut each round into 6 or 8 wedges. Sprinkle chili powder and salt on each wedge to taste.
- Transfer the wedges to the grill, a few at a time, and cook directly on the well oiled grill. Grill the cakes on medium heat for 1 1/2 to 2 minutes per side, until toasted golden brown with medium-brown grill marks on each side. The cakes should have a crispy surface and slightly moist interior.