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, egg, and 2 tablespoons melted butter. Whisk to combine. Slowly add buttermilk mixture to cornmeal mixture, whisking constantly to combine. Add flour mixture, and stir to combine. 3. In a large skillet, heat butter over medium heat. Using a ladle, pour about 2 tablespoons corn-cake batter into pools spaced 2 inches away from each other. Cook until edges begin to bubble, about 1 1/2 minutes. Turn and cook until golden on bottom, about 1 1/2 minutes. 4. Repeat with remaining batter, keeping finished corn cakes on a heat-proof plate in the oven. Yield: Serves 12 Source: Martha Stewart Living with Kathy Cary, Lily's Restaurant in Kentucky From Andrea