Equipment
Ingredients
Summer Vegetable Salsa
- 100 g red bell pepper, diced
- 100 g yellow bell pepper, diced
- 150 g cherry tomatoes, quartered
- 3 scallion, thinly sliced
- 1 jalapeño, finely minced
- 10 g fresh cilantro, chopped
- 30 ml lime juice, freshly squeezed
- 15 ml extra virgin olive oil
- kosher salt
Sweet Cornmeal Cakes
- 120 g fine yellow cornmeal
- 125 g all-purpose flour
- 50 g granulated sugar
- 10 g baking powder
- 4 g kosher salt
- 240 ml whole milk, room temperature
- 1 large egg
- 45 g unsalted butter, melted and slightly cooled
- 30 ml vegetable oil
Nutrition (per serving)
Method
Dice the red and yellow bell peppers, quarter the cherry tomatoes, slice the scallions, mince the jalapeno, and chop the cilantro using a chef's knife and cutting board.
Combine the prepared vegetables, fresh lime juice, extra virgin olive oil, and a pinch of kosher salt in a medium mixing bowl. Toss thoroughly to distribute the dressing.
Set the salsa aside to rest at room temperature for 10 minutes, allowing the flavors to meld and the vegetables to slightly soften.
In a large mixing bowl, whisk together the fine yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and kosher salt until evenly distributed.
In a separate bowl, whisk the whole milk, egg, and melted butter until the mixture is completely smooth.
Pour the wet milk mixture into the dry cornmeal mixture. Fold gently with a silicone spatula just until combined. Avoid overmixing; a few lumps are acceptable.
Heat a large skillet over medium heat to 175°C/350°F. Brush lightly with a portion of the vegetable oil.
Pour approximately 60ml of batter onto the hot skillet for each cake. Cook undisturbed until the edges look set and small bubbles begin to form on the surface, about 3 minutes.
Carefully flip the cakes using a pancake turner. Cook the second side until golden brown and cooked entirely through the center, about 2 minutes more.
Transfer the hot cornmeal cakes to serving plates and spoon the rested summer vegetable salsa generously over the top.
Chef's Notes
- For an extra layer of depth, char the bell peppers and jalapeno slightly over an open gas flame or under a broiler before dicing them for the salsa.
- If the cornmeal batter seems too thick after resting, thin it with a tablespoon of milk at a time until it reaches a pourable but thick consistency.
- The contrast between hot and cold is essential here. Ensure the cornmeal cakes go straight from the skillet to the plate, topped immediately with the cool, crisp salsa.
- Adjusting the sweetness of the cakes is simple: reduce the sugar by half if you prefer a more savory profile that leans closer to a traditional Southern hoecake.
Storage
Refrigerator: 3 days — Store cakes and salsa in separate airtight containers.
Freezer: 1 month — Freeze cakes only. Place parchment paper between cakes to prevent sticking. Salsa does not freeze well.
Reheating: Toast chilled or frozen cakes in a toaster oven or skillet until warmed through and crisp. Serve with cold salsa.
