Corn Blini

Corn Blini Recipe - Traditional Russian Cuisine

Region / culture: Russia | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Corn blini are a delicious and versatile dish that can be enjoyed as a snack, appetizer, or even a main course. These small, savory pancakes are made with a combination of stone-ground yellow cornmeal, flour, buttermilk, and bacon fat, giving them a rich and flavorful taste. They are perfect for serving at brunches, parties, or any time you want a tasty and satisfying treat.

History

Blini are traditional Russian pancakes that are typically made with buckwheat flour and served with sour cream, caviar, or smoked salmon. Corn blini are a variation of this classic dish, incorporating cornmeal for a unique twist on the original recipe. The addition of cornmeal gives the blini a slightly sweet and nutty flavor that pairs well with a variety of toppings and fillings.

Ingredients

1 cup stone-ground yellow cornmeal
0.33 cup all-purpose flour
1.25 tsp baking powder
0.25 tsp baking soda
1 tsp sugar
just under 0.5 tsp kosher salt
1.5 cup buttermilk, plus more if desired
1 large egg
2 tbsp + 2 tsp melted unsalted butter or rendered bacon fat

How to prepare

In a medium bowl, combine the cornmeal, flour, baking powder, baking soda, sugar, and salt.
In a small bowl, beat together the buttermilk, egg, and 2 tsp of the melted butter.
Whisk the buttermilk mixture into the cornmeal mixture until it becomes very smooth. If you prefer thinner blini, you can add a tablespoon or two more buttermilk to the batter.
Heat a large heavy griddle or skillet over moderate heat until a drop of water bounces across the surface.
Lightly brush the surface with melted butter.
Drop the batter onto the surface, about 2 tbsp at a time, leaving enough room for the pancakes to spread. The blini should be about 2 to 3 inches in diameter.
Adjust the heat if needed to prevent the butter from burning.
Cook the blini until the surface becomes bubbled and set, and the edges of the undersides turn brown.
Flip the blini and cook until the second side is browned as well.
Serve the blini as they come off the griddle, or keep them warm by layering them in clean tea towels and covering them in a low (200°F (93°C)) oven. Just before serving, brush them with a little melted butter.
Repeat the process until all the batter is used, brushing the pan with butter before each batch.

Variations

Add chopped fresh herbs, such as chives or parsley, to the batter for added flavor.
Substitute the bacon fat with melted butter or vegetable oil for a different taste.
Top the blini with sautéed mushrooms, caramelized onions, or crumbled bacon for a savory twist.

Cooking Tips & Tricks

Make sure to whisk the buttermilk mixture into the cornmeal mixture until it becomes very smooth to ensure a light and fluffy texture.

- Adjust the heat of the griddle or skillet as needed to prevent the butter from burning while cooking the blini.

- Keep the blini warm by layering them in clean tea towels and covering them in a low oven before serving.

- Brush the blini with a little melted butter just before serving for added flavor and richness.

Serving Suggestions

Corn blini can be served with a variety of toppings and fillings, such as sour cream, smoked salmon, caviar, or fresh herbs. They can also be enjoyed on their own as a simple and delicious snack.

Cooking Techniques

Whisk the buttermilk mixture into the cornmeal mixture until smooth to ensure a light and fluffy texture.

- Cook the blini on a hot griddle or skillet until the surface becomes bubbled and set, then flip and cook until the second side is browned.

Ingredient Substitutions

Substitute the stone-ground yellow cornmeal with regular cornmeal or corn flour.

- Substitute the buttermilk with regular milk or a dairy-free alternative, such as almond milk or coconut milk.

Make Ahead Tips

The batter for corn blini can be made ahead of time and stored in the refrigerator for up to 24 hours before cooking.

- Cooked blini can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a toaster oven or microwave before serving.

Presentation Ideas

Serve the corn blini on a platter with a dollop of sour cream and a sprinkle of fresh herbs for a simple and elegant presentation. - Arrange the blini on individual plates with a variety of toppings and fillings for a customizable and interactive dining experience.

Pairing Recommendations

Pair corn blini with a glass of sparkling wine or champagne for a festive and celebratory meal.

- Serve the blini alongside a fresh green salad or a bowl of soup for a balanced and satisfying meal.

Storage and Reheating Instructions

Store any leftover corn blini in an airtight container in the refrigerator for up to 3 days.

- Reheat the blini in a toaster oven or microwave until warmed through before serving.

Nutrition Information

Calories per serving

Each serving of corn blini contains approximately 120 calories.

Carbohydrates

Each serving of corn blini contains approximately 15 grams of carbohydrates.

Fats

Each serving of corn blini contains approximately 6 grams of fats.

Proteins

Each serving of corn blini contains approximately 3 grams of proteins.

Vitamins and minerals

Corn blini are a good source of iron, magnesium, and vitamin B6.

Alergens

Corn blini contain dairy (buttermilk, egg) and wheat (flour) allergens.

Summary

Corn blini are a tasty and satisfying dish that is relatively low in calories and high in essential nutrients like iron and vitamin B6. However, they do contain dairy and wheat allergens, so be mindful of any dietary restrictions.

Summary

Corn blini are a delicious and versatile dish that can be enjoyed in a variety of ways. Whether served as a snack, appetizer, or main course, these savory pancakes are sure to impress with their rich and flavorful taste. With a few simple ingredients and some basic cooking techniques, you can create a tasty and satisfying meal that is perfect for any occasion.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a sunny afternoon, and I was browsing through a pile of old cookbooks at a local flea market. As soon as I stumbled upon the recipe for Corn Blini, I knew I had to try it out.

I had always been a fan of blini, the traditional Russian pancake. But the addition of corn to the batter intrigued me. I could already imagine the sweet and savory flavors melding together in a perfect harmony.

I purchased the cookbook without a second thought and rushed back home to gather the ingredients. The recipe seemed simple enough, calling for cornmeal, flour, milk, eggs, and a touch of sugar. I had all the necessary ingredients in my pantry, except for fresh corn.

I decided to take a quick trip to the farmer's market to pick up some fresh corn. The market was bustling with activity, and the sweet aroma of fresh produce filled the air. I quickly found a vendor selling the sweetest corn I had ever seen and purchased a few ears.

Back at home, I shucked the corn and carefully cut the kernels off the cob. The juicy kernels burst with flavor, promising to elevate the blini to a whole new level.

I followed the recipe to a tee, mixing the cornmeal, flour, milk, eggs, and sugar together in a bowl. The batter was thick and lumpy, with specks of golden corn scattered throughout. I spooned the batter onto a hot griddle, watching as it sizzled and bubbled.

After a few minutes, I flipped the blini over, revealing a golden brown crust on the other side. The sweet scent of corn filled the kitchen, making my mouth water in anticipation.

I served the Corn Blini hot off the griddle, drizzling them with a dollop of creamy butter and a sprinkle of fresh parsley. The first bite was pure bliss. The corn added a subtle sweetness to the savory blini, creating a perfect balance of flavors.

I savored each bite, relishing in the warmth and comfort of a home-cooked meal. The Corn Blini were a hit with my family, who couldn't get enough of the unique dish.

From that day on, Corn Blini became a regular feature on our dinner table. I perfected the recipe, tweaking it here and there to suit our tastes. Sometimes, I would add a touch of chili powder for a spicy kick, or top the blini with a dollop of sour cream for a creamy finish.

Over the years, I shared the recipe with friends and neighbors, who marveled at the delicious combination of corn and blini. They would often ask me where I learned to make such a unique dish, and I would simply smile and say, "It's a family secret."

But the truth is, I learned to make Corn Blini from a simple cookbook I found at a flea market. Sometimes, the best recipes come from the most unexpected places. And for me, Corn Blini will always hold a special place in my heart, reminding me of the day I discovered a delicious new dish that brought joy and warmth to my home.