Can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 6 corncakes, serving 2 as a brunch entrée

　　1/4 cup plus 2 tablespoons yellow cornmeal

　　3 tablespoons all-purpose flour

　　1/4 teaspoon baking soda

　　1/4 teaspoon salt

　　1 large egg, beaten lightly

　　1/4 cup plus 2 tablespoons buttermilk

　　3 tablespoons cream cheese, softened

　　1/2 cup fresh corn (cut from 1 ear) or thawed frozen corn

　　3 tablespoons finely chopped fresh chives.

　　9 large peperoncini (pickled Tuscan peppers), drained, seeded, and chopped fine (about 1/4 cup)

　　2 ounces finely chopped smoked salmon (about 1/3 cup)

　　2 tablespoons vegetable oil

　　sour cream, chopped red onion, and lemon slices as accompaniments if desired

　　

Step 1

In a small bowl whisk together cornmeal, flour, baking soda, and salt. In a bowl whisk together egg, buttermilk, and cream cheese. Chop half of corn coarse and stir into buttermilk mixture with remaining corn, chives, peperoncini, salmon, and cornmeal mixture until just combined.

　　

Step 2

In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and, working in batches, drop batter by 1/4-cup measures into skillet. Spread batter slightly to form 3 1/2- to 4-inch cakes and cook 2 to 3 minutes on each side, or until golden brown. Transfer corncakes as cooked to a heatproof platter and keep warm. Serve corncakes with sour cream, chopped red onion, and lemon slices.