Corn Cakes

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David Lebovitz


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1 1/2 cups (235g) corn flour

1 1/2 teaspoon baking powder (preferably aluminum-free)

3/4 teaspoon salt

1/8 teaspoon chile powder or cayenne

4 tablespoons (55g) unsalted butter, at room temperature, cubed

1 cup (250ml) whole or lowfat milk

1 tablespoon honey

2 ears of fresh corn (2 cups kernels, 300g)

optional: a spoonful of freshly chopped chile peppers

2 large eggs, separated

1 large egg white

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