Corn Fritter Cornbread

Jalapeño-Herb Sour Cream Sauce (Optional)

• ½ cup sour cream
• 1 jalapeño, deseeded
• 1 garlic clove
• ¼ cup fresh cilantro
• ½ tbsp lime juice
• 1 tbsp olive oil
• ½ tsp Diamond Crystal kosher salt (or ¼ tsp Morton’s)

Cornbread Batter

• 1 cup yellow cornmeal, preferably fine-ground (150 g)
• 1 ¼ cups all-purpose flour (160 g)
• ⅓ cup granulated sugar (70 g)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp Diamond Crystal kosher salt (or 1 tsp Morton’s)
• 1 ¼ cups buttermilk (340 g)
• ½ cup sour cream (115 g)
• 2 whole eggs + 1 egg yolk (reserve the egg white for fritter)
• 5 tbsp unsalted butter, melted (70 g)
• 3 tbsp olive oil

Corn Fritter Base

• 2 egg whites
• 1 ½ cups corn kernels (about 3 ears fresh corn)
• 3 scallions, thinly sliced
• 2 tbsp all-purpose flour
• 2 tbsp cornmeal
• ½ tbsp cornstarch
• ½ tsp sugar
• ¼ tsp black pepper
• 1 tsp Diamond Crystal kosher salt (or ¾ tsp Morton’s)
• 1 ½ tbsp unsalted butter (for searing) 
• 1 ½ tbsp olive oil (for searing)
• 1 ¼ cups shredded sharp cheddar