Babaloo Corn Cakes

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1/4 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon rosemary, crushed
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 3/4 cup cornflour
• 1/2 cup yellow cornmeal
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cups buttermilk
• 3 tablespoons unsalted butter, melted
• 1 large egg, beaten
• 1 tablespoon honey
• 1/2 cup cooked shrimp, chopped coarse
• 2 cups fresh corn kernels, if you use frozen corn, defrost and discard excess liquid
• 1/2 cup scallion, diced
• 2 fresh garlic cloves, diced
• 1 tablespoon cilantro, leaves and diced
• 3/4 cup peanut oil, divided for frying in batches

Recipe

• 1 in a medium sized bowl assemble the dry spice mix ingredients and mix well.
• 2 add the corn flour, corn meal, baking powder, and the baking soda; mix well and set this flour mixture aside.
• 3 in a large bowl, whisk together the buttermilk and melted butter; add in the beaten egg and whisk well.
• 4 gradually whisk the flour mixture into eggy mixture; whisk this until it is completely blended.
• 5 add the honey, shrimp, corn kernels, scallions, garlic, and fresh cilantro; mix well.
• 6 you now have your corn cake batter!
• 7 note: it's best to fry your corn cakes in batches so preheat your oven to 200 degrees so that you keep what you just did nice and warm.
• 8 to fry the corn cakes (per batch):.
• 9 wipe down the interior of a non-stick pan with 1 tablespoon of peanut oil.
• 10 heat the pan over medium heat for 1 to 2 minutes.
• 11 ladle the batter into the pan to form corn cakes.
• 12 do not overcrowd the pan.
• 13 fry off the corn cakes 2 to 3 minutes per side until they are golden brown.
• 14 repeat this process until all of the batter is fried off.
• 15 while frying off the rest of the corn cakes, keep the completed ones warm in your preheated oven.
• 16 to serve--garnish each portion with a dollop of sour cream.