Old City Market Corn Cakes

Delish! We serve these cakes topped with Vidalia Onion Preserves that we have shipped into us from Georgia; you are welcome to buy some from the 5 Spot at the end of the food festival if we have any left. Or, just buy another high quality preserve from Whole Foods or the like. Serve with grilled asparagus, wilted mustard greens...or any other vegetable you enjoy. These cakes go great with pork chops, also.

4 cups fresh corn
8 eggs
1 1/2 cups buttermilk
1 1/4 cup cornmeal
3/4 c flour
5 tsp kosher salt
3 tsp black pepper
1 tsp nutmeg
4 tsp fresh thyme
1/3 c minced green onion

• Cut the corn off the cob. Crack eggs whip lightly, add the buttermilk and mix well.
• Combine all remaining ingredients. Do your best not to let the flour clump when you add it - so use a whisk. Let rest 20 minutes before cooking to let the cornmeal 'bloom'.
• Next, heat a well seasoned cast iron skillet or a Teflon pan to medium to medium-high heat. Brush the pan with butter, then ladle in 2 oz of the corn batter.
• When the bottom of the cake appears to be golden brown (lift the edge of the cake to see) and the top of the cake is bubbling a bit, they are ready to turn over. Use a spatula and be careful not to spatter yourself! Do not turn the cake back over; just touch the center and when it no longer feels squishy, it should be done.