Georgia Magazine - June 2021 - 39

These substantial corn pancakes will keep you feeling full all
day. Don't have sorghum? Use maple syrup or turbinado sugar.
A medium-grind, stone-ground meal is best for texture as it gives
the pancakes just a bit of crunch.

CORN PANCAKES

Sift the flour, cornmeal, baking soda, baking powder and
kosher sea salt in a large bowl. In another bowl, mix the
buttermilk, eggs, sorghum (or maple syrup or turbinado sugar)
and melted butter (cooled). Using a whisk, add the liquids to the
dry ingredients and whisk just until smooth. Do not over-mix.
Place a large, flat nonstick pan or cast-iron griddle over
medium heat. Note: If using a cast-iron griddle, brush substantially with vegetable oil. To check for heat, sprinkle the surface with a
few drops of water. When they dance, the surface is hot enough.
Pour 1/3 cup batter onto the heated pan for each pancake,
making sure not to crowd the griddle or pan. Watch for edges to
bubble, then lift slightly to see if the bottoms are browned. When
the bottoms are browned, carefully flip the pancakes and cook on
the other side until browned. Keep pancakes warm in a preheated
200-degree oven until ready to serve with plenty of butter and
sorghum or syrup. Makes about 10 pancakes.

Georgia Magazine Editor Laurel George contributed this
favorite casserole, influenced by the flavors of Mexico.

ISTOCK.COM / ZORYANCHIK

Corn Pancakes with
warm blueberry
compote

CHILECORN CUSTARD SQUARES
3-1/2 tablespoons vegetable oil, divided
1 large onion, peeled, finely chopped
Nonstick vegetable oil spray
1/4 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2/3 cup shredded Mexican cheese blend, divided
1/2 cup sour cream, plus more for garnish
1/2 cup creamed corn
2 tablespoons minced, seeded jalapeño peppers
Salsa, as desired, for garnish

Heat 1-1/2 tablespoons vegetable oil in a large, heavy skillet
over medium-high heat. Add onions and sauté until beginning
to brown, stirring often. Reserve and allow to cool.
Preheat oven to 350 degrees. Spray an 8x8x2-inch metal
baking pan with nonstick spray. Whisk flour, cornmeal, baking
powder and salt in small bowl. In a large bowl, whisk together
egg, 1/3 cup cheese blend, 1/2 cup sour cream, creamed corn
and remaining 2 tablespoons oil. Add in flour mixture, stirring
to blend. Stir in jalapeños and reserved onions. Pour batter into
prepared pan. Sprinkle remaining 1/3 cup cheese over the top.
Bake until puffed and a tester inserted into center comes
out clean-about 35 minutes. Cool completely. Cut into 1-inch
squares. Top each square with a dollop of sour cream and a dab
of salsa. Yields 8 squares.
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38-40_Cooks_0621.indd 39

COURTESY PAULINA BRAND

LIZ PORTER

1-3/4 cups all-purpose flour
1-3/4 cups cornmeal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher sea salt
1-1/4 cups buttermilk, preferably whole-milk
2 large eggs
2 tablespoons sorghum (or maple syrup or turbinado sugar)
3 tablespoons unsalted butter, melted
Vegetable oil, as needed, if using a cast-iron pan
Butter and sorghum or syrup, for serving

5/11/21 9:23 PM

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Georgia Magazine - June 2021

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