Instructions: Bring 1 cup water to a boil. In a medium bowl, combine cornmeal and boiling water. Let plump 10 minutes. Add sugar and salt. Stir to combine. Let sit 10 minutes more.

In a small bowl, combine flour and baking powder. Set aside. In a liquid measure, combine buttermilk, corn, egg, and 2 tablespoons melted butter. Whisk to combine. Slowly add buttermilk mixture to cornmeal mixture, whisking constantly to combine. Add flour mixture, and stir to combine.

In a large skillet, heat butter over medium heat. Using a ladle, pour about 2 tablespoons corn-cake batter into pools spaced 2 inches away from each other. Cook until edges begin to bubble, about 1 1/2 minutes. Turn and cook until golden on bottom, about 1 1/2 minutes.

Repeat with remaining batter, keeping finished corn cakes on a heat-proof plate in the oven.

This recipe yields 12 servings.

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