Rose Levy Beranbaum Recipe, published in LA Times
CORN FINGERS (Adapted from Campton Place)
1/2 cup yellow cornmeal
1/2 cup flour
2 tablespoons plus 2 teaspoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon crushed hot red pepper
1/4 cup unsalted butter, melted
1/3 cup whipping cream
1/3 cup milk
1 large egg, separated
1 cup cooked corn kernels, cut off cob
About 5 to 10 minutes before batter is ready, preheat at 425 degrees 2 cast-iron corn finger molds, sprayed with non-stick spray or lightly greased.
Stir together cornmeal, flour, sugar, baking powder, salt and crushed hot pepper in medium bowl. Lightly whisk together butter, cream, milk, egg yolk and corn kernels in separate bowl.
Beat egg white in small bowl until soft peaks form when beater is lifted slowly. Stir egg yolk mixture into flour mixture just until moistened. Lumps should still remain. Fold in egg white just until incorporated.
Spoon or pipe batter into molds until almost full. Use small metal spatula or back of teaspoon to smooth, if necessary. Bake at 425 degrees 15 minutes or until tops are golden brown. Invert onto rack to cool. Serve warm or at room temperature.
Corn fingers freeze well for several weeks. Wrap each airtight in plastic wrap and place in heavy-duty freezer bags. To reheat from frozen, bake at 400 degrees 7 minutes. Makes 12 to 13 corn fingers.
NOTES (4/28/15): Delicious. Moist. Not too sweet. Amazing. Baked in a 6 cup muffin pan (not nonstick) but each cup only half filled. Turned out well.
Next time: Maybe add some more sweetness, like maple syrup. And jalapenos instead of crushed red pepper.