Tender corn cakes, creamy, savory and sharp
Cakes
I got to thinking about the deliciously spicy jalapeno-charged hush-puppies we enjoyed in South Carolina and the sweet-corn-kernel fritters my mother used to make. But where to take these: sweet or savory? Spicy or cheesy? Rustic or refined? I wanted tenderness with crunch, heat and a hint of sharp cheese. I based these corn cakes on on John Thorne's recipe for Texas Sweet-Corn Flapjacks in his book, "Simple Cooking", Mrs. Taft Walker's Hush Puppies in the book, "Charleston Receipts" by the Junior League of Charleston, and the Hush Puppies in the "Joy of Cooking" (1981 printing). Inspiration for the addition of sharp cheese came from the Fried Masa Cakes with Cheese from Anya van Bremzen's "Fiesta". With the addition of beaten egg whites, I arrived at this full-flavored yet tender conclusion.
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