Corn is an integral part of the the Americas here's a great breakfast or late snack recipe from Arkansas:
Arkansas Flapjacks
makes 1 dozen if you don't keep taste testing
1 tsp baking soda
2 cups buttermilk ( OR add lemon juice and plain yogurt to whole milk and wait overnight)
1 1/2 cups cornmeal or fine polenta
2 tsp sugar
1/2 tsp sea salt
2 large eggs beaten
2 tbsp vegetable oil ( not olive)
unsalted butter
Molasses, honey or maple syrup
Heat a griddle or large skillet with a little oil
Dissolve the soda in the buttermilk, and stir well.
Combine all the dry ingredients in a large bowl and add the eggs and buttermilk mix, stirring well.
Add the oil and continue stirring.
When all is mixed.
Pour out pancakes using just 1/4 cup as a measure.
Turn the flapjacks ( pancakes) when the tops are bubbly and the edges brown.
Stack them & keep warm. Serve with syrup and melted or soft butter.
variation add :
2 cups fresh, raw corn off the cob to the batter mix
add fresh blueberries to the tops of the flapjacks before flipping.
New potato salad with mint and limes
this is wonderful and you can make it your own in all sorts of ways
the basic recipe is
2 cups halved boiled new potatoes ( cooked with a little sea salt and fresh mint)
1/2 cup plain live yogurt
2 tbsp mayonnaise
juice and zest of 2 limes ( zest first then juice)
1 cup peeled, seeded and diced cucumbers
sea salt and ground white pepper
3 tbsp ripped mint leaves ( added just before serving as the acid from the lime juice will blacken them).
you may add:
chopped olives, capers, defrosted frozen peas or sweet corn, fresh raw corn, sliced very thinly celery or fennel bulb, cilantro in place of mint, chopped green chili peppers, hard boiled eggs, grated cheese, cottage cheese, pineapple, Dijon Mustard, whatever you have on hand.
The yogurt makes it lighter and easier to digest.
If adding any onions, rinse in cold running water first so it cuts the heavy sulphur flavors.
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