Fresh Savory Gluten Free Corn Cakes recipes

Ingredients

• 1/2 cup (58 g) coarsely ground yellow cornmeal
• 1/2 cup (70 g) all purpose gluten free flour (I used Better Batter)
• 1/4 teaspoon xanthan gum (omit if your blend already contains it)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon chipotle chili powder
• 1/2 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
• sour cream
• chopped cilantro

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag