Corn Cakes

1. 1

   In a bowl whisk together the cornmeal, the baking soda, and the salt, add the egg, 1 cup of the buttermilk, and 2 tablespoons of the butter, and whisk the batter until it is smooth.

2. 2

   Stir in the corn and let the batter stand for 10 minutes.

3. 3

   The batter should be the consistency of thick pancake batter; if it is too thick, thin it with the additional buttermilk.

4. 4

   Heat a griddle over moderate heat until it is hot, brush it lightly with some of the additional butter, and drop the batter by tablespoons onto the griddle.

5. 5

   Cook the cakes for 1 minute, or until the undersides are golden, turn them, and cook them for 1 minute more, or until the undersides are golden.

6. 6

   Transfer the cakes to a heated platter and make more cakes with the remaining batter in the same manner, brushing the griddle lightly with some of the additional butter before cooking each batch.

7. 7

   The cakes may be made 1 day in advance and kept covered and chilled.

8. 8

   Reheat the cake in a baking dish, covered tightly with foil, in a preheated 350F.

9. 9

   oven for 15 minutes.

No additional tips available.