I like the taste of corn. These cornmeal pancakes have a nice rustic feel to them, and the grit of the cornmeal adds flavor and texture. This variation on the basic pancake will help you use up that left over buttermilk without getting too bored with just pancakes.
Here’s what you’ll need:
1 c. flour
1 c. corn meal
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
4 eggs, well beaten
2 c. buttermilk
1/2 c. milk
Combine dry ingredients. Beat eggs and add buttermilk and milk. Add dry ingredients to the wet mixture, and whisk it up well. Recipe can also be used for corn-fritters, but that’s a different blog-post..
I like to use a standard two once ladle to portion out the batter. Wait till the pancake forms those bubbles on the surface before flipping it over. Then, a minute or two and add it to the stack. Stack them up butter them down, yes you should use real butter, and a touch of maple syrup. Yes, the real stuff. I know the price on this stuff has gone through the roof recently, but, as I only use a small amount, a little goes a long way.
Did I mention that people who overindulge and smother their pancakes in those imitation maple flavor ‘breakfast’ syrups of high fructuous corn syrup should just stick to making those cheap pancakes from boxed pancake batter cause your not going to taste the pancake anyway. I did? Good!
As we have talked about, biscuits go well with chowder. Now, from our early New England history, hush puppies make a nice side to chowder, and other seafood offerings. There are many different ways to make hush puppies from the simple to the complex. I like to keep things simple most of the time but I like to add seasoning, in this case old bay seasoning to the dry mix to flavor them up. They are a quick and simple fried corn batter ball originally attributed to the Indians of the Carolinas these were quickly adopted by the colonists of America and early New England fishing communities. They are a staple of southern cooking and popular in ‘fried foods’ restaurants today.
Here’s what you’ll need:
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, chopped
1 cup buttermilk
1 egg, lightly beaten
1 tsp old bay seasoning
Frying oil, select something with a high or medium high smoke point
Using a deep pot, preheat oil for frying to 350 degrees F.
Using a mixing bowl, stir together the cornmeal, flour, baking soda, salt, and seasoning. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended.
Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hush puppy is dropped in the oil. Fry until golden brown, turning the hush puppies during the cooking process.
Transfer the finished pup to a paper towel for draining.