About this recipe
When you picture the cuisine of Vermont, images of corn cakes topped with black beans and jalapeno probably don’t come to mind. But after today, you might not be able to help yourself.
Sisters and Vermont natives Nora and Jenna Rice, the authors of “The Vermont Farm to Table Cookbook” (available July 29), say crispy corn cakes have been a staple in their kitchens despite being typically associated with Southern or Indigenous American cuisine.
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“Traditionally a Southern recipe, these corn cakes find themselves right at home in the northeast,” Chef Nora Rice says. “A few years ago, my cousin Sarah introduced me to the idea of corn cakes on a family camping trip and I couldn’t get enough of it.”
It also doesn’t hurt that the corn cakes themselves are pretty versatile, giving cooks the freedom to swap in any sweet or savory toppings they happen to be in the mood for.
“I love that this recipe will never get boring, because the toppings are a little bit different every time I make it,” Chef Nora says.
Ingredients
Yields: 4 servings
Corn Cakes
Toppings
Directions
Corn Cakes
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Place ½ cup of the butter and the hot water in a small saucepan and bring to a boil.
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Stir the salt, black pepper, jalapeno (if using) and 2 ears’ worth of fresh corn into the cornmeal.
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Stir the hot water and butter mixture into the cornmeal until well combined. Set aside to allow the cornmeal to absorb the water while you prepare the toppings.
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Once the toppings are prepared, fry the corn cakes. Melt 1 tablespoon of butter in a large cast iron skillet over medium heat.
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Scoop 1/8 the of the batter at a time into the hot skillet, similar to how you would make a pancake.
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Fry each cake in butter, adding more butter to the pan when needed until the cake is golden brown (about 2 minutes per side). Remove from pan.
Toppings
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Blacken two ears of corn on the grill over high heat or in a cast iron skillet. Allow it to cool and cut the kernels off the cob. Set aside.
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Cut the cherry tomatoes in half and blacken in a cast iron skillet on high heat. Remove from heat and set aside.
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Top the corn cakes with black beans, charred corn, blackened tomatoes, red onion, scallions, jalapenos, and cilantro, and serve.