Sweet Corn cakes

These recipe is designed to use cast iron pans like the corn stick pans or these.

Ingredients

8 Tbsp butter

2 Tbsp honey

2 eggs
1 ¼ cup water

1 ½ cup cornflour
3/4 teaspoon salt

½ cup gluten free flour

3 Tbsp buttermilk powder
½ teaspoon baking soda

½ tsp baking powder

Heat oven to 425, place fritter pans in the oven to heat for 15 minutes.

Melt butter in small saucepan and remove from heat. Set aside 2 Tbsp for later. Add water and honey to saucepan with butter, then whisk in eggs.

In a bowl mix flours, salt, buttermilk powder, baking soda and baking powder, mix in wet ingredients and set aside for 5 minutes.

Remove pans from oven and brush with 2 Tbsp melted butter on bottom and sides. Divide into the 14 wells and bake for 15 minutes till the centers spring back when pressed.

Serve right away with honey butter (mix 2 parts soft butter with 1 part honey)

Notes: Last time I tried it with 1 1/4 c cornflour, needed a little more batter all together as well as needing it a little drier. Try with 1 1/2 c corn flour.