Cornmeal Batter Cakes

Not that I need an excuse to get out the cornmeal, but Kelsey Banfield (aka The Naptime Chef) asked me if I’d like to be part of an international virtual celebration of the release of the second fundraising cookbook for the Society of Memorial Sloan-Kettering Cancer Center, and, as it happens, the recipe that I was assigned to make – Cornmeal Batter Cakes — included my dear cornmeal.

Which I’ll get to in a sec.

First, a little background. The Memorial Sloan-Kettering Cancer Center is the world’s oldest and largest private cancer center, and the all-volunteer Society of Memorial Sloan-Kettering Cancer Center works to support the staff and patients, as well as get the word out about preventable cancers, early detection, and treatment. The group also raises money for research.

Which is where cornmeal, and the new cookbook, comes in.

“Park Avenue Potluck Celebrations: Entertaining at home with New York’s Savviest Hostesses,” which, like the first, “Park Avenue Potluck: Recipes from New York’s Savviest Hostesses,” is a collection of easy, accessible recipes from some of New York’s most well-known gals who like to entertain. Best part is these recipes aren’t complicated or fussy –Fried Green Apples, Summer Strawberry Shortcake, South Texas Watermelon Margaritas, anyone? – and award-winning food writer and New York Times contributor Florence Fabricant authors and edits the book, and contributes, too. It’s a beautiful book, and a portion of proceeds from each book go directly to the hospital’s cancer care and research department.

Fabulous recipes, fun stories behind each of them, and a good cause – how could I say no?

I hope y’all will check out all of the recipes in the book, available today on Amazon. It’s a great resource for holiday parties, and would make a fabulous hostess gift, too, for the parties that you plan to attend – so why not buy a few?

Now, to the Cornmeal Batter Cakes.

Super-easy, y’all. So easy, in fact, that I wondered if they’d be tasty. But oh, they were. And light, too.

The original recipe calls for a topping of salmon or sour cream and caviar – New York, remember? – but I decided to put my own cowgirl twist on these by adding some chipotle crème fraiche, a bit of my homemade chorizo, some red bell pepper, and a bit of cilantro.

But don’t be limited to the savory toppings. I also dolloped a bit of strawberry jam on top, and it was equally delicious, so these can work as a dessert, too.

Cornmeal Batter Cakes

INGREDIENTS

1 cup cultured buttermilk

½ teaspoon baking soda

1 large egg, lightly beaten

⅔ cup white cornmeal*

2/4 teaspoon salt

3 tablespoons melted butter or bacon fat

sour cream and smoked salmon or salmon caviar for garnish (optional)

WHAT YOU DO

1. Preheat oven to 200 degrees and line a baking sheet with foil.

2. Pour the buttermilk into a bowl and stir in the baking soda.

3. Whisk in the egg, and gradually whisk in the cornmeal, then the salt and fat and 1/4 cup water.

4. Heat a seasoned griddle (either electric or stove-top), or a cast-iron skillet until quite hot (380 degrees on an electric griddle). Brush with a little fat if needed.

5. Spoon tablespoonfuls of the batter onto the griddle or pan to make 5-inch pancakes. Turn each over as they lightly brown, and cook other side until lightly browned.

6. When they’re done, transfer to a baking sheet and keep warm in the oven. 

Serve the cakes as a side dish or a first course, topped with sour cream and smoked salmon or salmon caviar.

Tagged as: chipotle creme fraiche, chorizo, cornmeal, Kelsey Banfield, Park Avenue Potluck Celebrations: Entertaining at Home with New York's Savviest Hostesses, The Naptime Chef