Fresh Savory Gluten Free Corn Cakes

glutenfreeonashoestring.com

Andrea Elaine

½ cup (58 g) coarsely ground yellow cornmeal

½ cup (70 g) all purpose gluten free flour (I used Better Batter)

¼ teaspoon xanthan gum (omit if your blend already contains it)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

¼ teaspoon chipotle chili powder

½ teaspoon ground cumin

2 tablespoons chopped fresh scallions

1 cup (8 fluid ounces) buttermilk, at room temperature

2 tablespoons (28 g) unsalted butter, melted and cooled

2 eggs (100 g) at room temperature, separated

2 cups (300 g) fresh corn kernels (from 2 medium ears of fresh shucked corn)*

3 to 5 tablespoons (42 g to 70 g) ghee or virgin coconut oil, for frying

Chopped cilantro and sour cream, for serving

note: When corn is not in season, use an equal amount of frozen corn but do not defrost before folding it into the batter and cooking.

Directions at glutenfreeonashoestring.com

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