Ingredients
1tbspbutter
⅓cupgreen onions,sliced
1cupcorn kernels,fresh or frozen
1egg
1cupbuttermilk
3tbspsour cream
1cupyellow self rising corn meal mix,such as Martha White
1½cupssmoked gouda,shredded
½cupcanola oil,such as Crisco
4tbspbutter
2largedried ancho peppers
1tbspgarlic,minced
1lbfresh shrimp,uncooked, shelled, deveined
salt and pepper,to taste
1cuppetite diced tomatoes,canned, undrained
green onions,sliced
Preparation
Melt 1 tablespoon butter in a 10-inch cast-iron skillet on medium. Add green onions; cook for 1 minute. Add corn; cook for 2 minutes. In a large mixing bowl, whisk the egg.
Add buttermilk, sour cream, and cornmeal; whisk until smooth. Stir in cheese, corn, and onions. Wipeout a skillet with a paper towel. Add 4 tablespoons of oil; heat on medium-high.
Spoon batter into oil by ¼ cupfuls. Cook until golden brown; turn and brown on the other side. Cook in batches adding oil as needed. Drain on paper towels. Wipeout skillet.
Melt butter in skillet on medium-high. Add ancho peppers; cook for 3 minutes. Add garlic; cook for 1 minute. Add shrimp; sprinkle with salt and pepper.
Cook until shrimp turns pink, stirring occasionally. Stir in tomatoes; cook just until hot. Remove ancho peppers.
Place 2 corncakes slightly overlapping on a serving plate. Top with shrimp and sauce; sprinkle with green onions.
Serve and enjoy.
