BUTTERMILK CORN CAKES 1 cup yellow cornmeal 2 tablespoons sugar 1 teaspoon coarse salt 1 cup all-purpose flour 2 teaspoons baking powder 1 cup buttermilk 1/2 cup corn kernels (about 1 ear corn) 1 large egg, lightly beaten 2 tablespoons unsalted butter, melted and cooled, plus more for frying 1. Bring 1 cup water to a boil. In a medium bowl, combine cornmeal and boiling water. Let plump 10 minutes. Add sugar and salt. Stir to combine. Let sit 10 minutes more. 2. In a small bowl, combine flour and baking powder. Set aside. In a liquid measure, combine buttermilk, corn