You can make the cakes the night before and bake them off at 350 degrees before serving, until each cake is browned and heated through.
- 2/3 cup yellow cornmeal
- 3 tablespoons all-purpose flour
- 1 teaspoon sugar
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup buttermilk
- 1 egg
- 1 cup fresh corn kernels (about 2 ears)
- 2 shallots, minced
- 4oz crème fraiche
- 3 tbsp chopped chives (plus more for garnish)
- ½ lemon, juiced (about 1 tbsp)
- ¼ tsp salt
- In a medium mixing bowl, stir together the cornmeal, flour, sugar, baking soda, and salt. In a separate bowl, whisk together the buttermilk and the egg. Add to the dry ingredients and whisk until just combined. Fold in the corn and shallots.
- Coat a large skillet with oil and set it over high heat. When the oil is sizzling (you can flick some water into the pan to test this), add a tablespoonful of batter to the pan and press flat with the bottom of the spoon to form a flat, round cake. Work in batches, making sure not to crowd the pan, and cook each cake for about a minute per side, until brown and crispy. Remove to a paper towel to drain, and repeat with the additional batter.
- In the meantime, combine the crème fraiche, chives, lemon, and salt in a small bowl.
- To serve, top each cake with a dollop of sauce and sprinkle with chives.