1 cup johnnycake or fine stone-ground white cornmeal
3/4 teaspoon kosher salt
3/4 cup boiling water
1/3 cup milk
1/2 cup fresh corn kernels
1 tablespoon corn oil
How to Make It
Combine 1 cup cornmeal and salt in a medium bowl.
Combine 3/4 cup boiling water and milk; add to cornmeal mixture, stirring until blended. Fold in corn.
Drop mixture by teaspoonfuls, in batches, onto a hot nonstick griddle brushed with oil. Cook until tops are covered with bubbles and edges look done; turn and cook other side. Cool and serve with caviar.
NOTE: Johnnycake cornmeal may be ordered from Gray's Grist Mill, Inc., in Rhode Island at 508/636-6075