Fresh Savory Gluten Free Corn Cakes

INGREDIENTS

1/2 cup

coarsely ground yellow cornmeal

1/2 cup

all purpose gluten free flour (I used Better Batter)

1/4 tsp

xanthan gum (omit if your blend already contains it)

1 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

kosher salt

1/4 tsp

chipotle chili powder

1/2 tsp

ground cumin

2 tbsp

chopped fresh scallions

1 cup

buttermilk, at room temperature

2 tbsp

unsalted butter, melted and cooled

eggs (100 g) at room temperature, separated

2 cups

fresh corn kernels (from 2 medium ears of fresh shucked corn)*

to 5 tablespoons (42 g to 70 g) ghee or virgin coconut oil, for frying

Chopped cilantro and sour cream, for serving

*When corn is not in season, use an equal amount of frozen corn but do not defrost before folding it into the batter and cooking.