GOLDEN CORN ‘HOE CAKES’ WITH SWEET-HOT PEPPER JELLY AND CHICHARRÓN CRUMBLES
© 2015 All Rights Reserved by Norman & Janet Van Aken, “My Florida Kitchen”
The word play available in the title of this dish could easily serve as one of those quickie waggish digests done on a Morality Play. Yet it is a historical ingredient that probably achieved more than any other that kept the European settlers of the New World from starving; corn of course. The Powhatan Indians had been cultivating it so long by the time of the early birds the Indians had no recollection of just when. The Indians also introduced corn roasted in the ashes of fires which was a rave to the newly arrived.
Yield: 4 to 6 Servings
For the Hoe Cakes:
2 Cups of freshly shucked corn
1/2 Cup sweet onions, diced
1 jalapeño, stemmed and seeded, minced
1/3 Cup milk
1 large egg, beaten
1 teaspoon sugar
1/2 teaspoon baking powder
1/4 teaspoon freshly ground black pepper
1/2 Cup yellow corn meal
1/2 Cup flour
peanut or vegetable oil for pan-frying
1/2 teaspoon salt
black pepper as desired
Remove the corn from the cob into a bowl. Add the onions, jalapeño, milk, egg, sugar, baking powder, 1/2 teaspoon salt, and pepper to the bowl and mix well. Fold in the cornmeal and flour.
Now pulse this mixture in a food processor. Turn it out into a clean bowl or Tupperware like container. Heat the oil in a large nonstick skillet over medium heat. Spoon the batter into the pan like big ‘silver dollar pancakes’ and cook until golden brown, about 2 minutes per side.
Transfer to pan with paper toweling. (This may be kept warm in a low oven if need be). Set aside Cook the Hoe Cakes and stack them on each plate. I like a little stack of three of them.
Note: Sour Cream or Cotija cheese add a nice dimension of tang to this dish when served along side.