Maple syrup and corn? Doesn’t necessarily sound like my first choice of taste combinations, but they go together hand and glove when the corn is in corncakes. This is a classic dish in Amish homes especially at the end of the harvest when corn is plentiful. They can be elnjoyed with butter for a savory meal or drowned in maple syrup for something sweeter. That is my preference. These are some amazing tasting (I know because I’ve sampled them) from Yoder’s Restaurant in Sarasota, Florida. One of our readers enjoyed a meal there this past week and shared the photo. While this isn’t Yoder’s recipe, this is a great corncake recipe given to me by an Amish woman in Indiana.
- 1 cup corn kernels (fresh or frozen)
- ½ cup yellow cornmeal
- 1 cup boiling water
- 2 teaspoons honey
- ¼ teaspoon salt
- 2 egg whites
- Cooking spray
- Cook corn, covered, in boiling water to cover until tender; drain and set aside to cool.
- Combine corn, cornmeal, boiling water, honey and salt in a medium bowl and stir well. Beat egg whites until stiff peaks form. Stir gently into corn mixture.
- Pour ¼ cup batter onto hot griddle coated with cooking spray. Cook 3 minutes on each side.
- Makes 12 3½" cakes