Grilled Cheddar Cornmeal Cakes

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.

Ingredients:

• 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

Procedure:

1. 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.
2. 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.
3. Divide the dough into 3 balls and wrap in plastic wrap. Refrigerate for at least 30 minutes.
4. Remove dough from refrigerator.
5. Prepare grill, or grill pan, for medium heat and oil it well.
6. 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.
7. 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.