Kenny's White Cheddar Corn Cakes
 
Sara Gibbs, Culinary Innovations, Louisville, Ky.
 
½ cup all-purpose flour
½ cup Weisenberger cornmeal
1 teaspoon baking powder
1 ¼ teaspoons salt
2/3 cups grated Kenny’s Farmhouse Aged White Cheddar Cheese
1 ½ teaspoons ground cumin
2/3 cup milk
3 tablespoons buttermilk
1 large egg
Freshly ground black pepper to taste
Vegetable oil for frying
1 tablespoon vegetable oil
1 cup (3 ears) fresh corn kernels
½ teaspoon minced shallots
2 tbsp. minced fresh parsley
½ tsp. hot pepper sauce
Generous pinch of cayenne pepper
Green tomato relish, for garnish
Sour cream, for garnish
 
Sift the flour, cornmeal, baking powder, salt and cumin into a large bowl. Whisk the milk, buttermilk, egg & vegetable oil together in another bowl. Make a well in the dry ingredients, and add the liquid ingredients. Combine with a whisk or fork just until a batter forms. Stir in the corn, cheese, shallots, parsley, hot pepper sauce, cayenne pepper and black pepper. Let the batter stand 30 minutes.
 
Heat a large sauté pan over medium heat. Add enough oil to make a thin coating on the surface of the pan. Swirl to cover. Add the batter by heaping tablespoons in batches (do not crowd). Flatten each cake slightly as it cooks. Continue cooking until golden brown on both sides and cooked through, about 2 minutes per side. Add more vegetable oil as needed.
 
To serve, garnish with sour cream and a dollop of green tomato relish.
 
Serves 6.