Corn Cakes with Cherry Tomatoes

From The Good LFE Cookbook, as with all our recipes, this Corn Cakes recipe follows the Low Fermentation Eating diet and is designed to be SIBO and IBS friendly while promoting gut health.

These are lovely appetizer, cocktail party finger food, or a unique addition to a brunch menu. You can usually find corn flour in most health food stores or you can make your own by grinding cornmeal in your food processor until it is a fine powder. Using ghee to fry with adds flavor and the high smoke point keeps your kitchen from getting smoky.

Ingredients

3/4 cups corn flour
Scant teaspoon baking powder
1/4 teaspoon salt
2 pinches smoked paprika
2 eggs, separated
2 tablespoons butter or ghee, melted
1/2 cup almond, coconut, or lactose-free milk
1 cup corn kernels, fresh off the cob or frozen and defrosted
1/2 cup Gruyère cheese, grated
Ghee for pan

Instructions

Mix dry ingredients together in a large bowl. Stir in egg yolks, butter, milk, corn, and cheese.
In a separate bowl or the bowl of a stand mixer, beat egg whites into stiff peaks and fold them into corn batter.
Heat a tablespoon of ghee in large skillet over medium heat. When pan is hot, drop scan tablespoons full into the hot oil. Push edges to create a round pancake. Cook for 3-4 minutes on each side until golden brown and a little crispy. Fry in batches adding more ghee to pan as needed.
Toss tomatoes, vinegar, salt and pepper together then garnish to top corn cakes. This dish is also delicious with smoked salmon.

Corn Cakes with Cherry Tomatoes