Corn Cakes with Sichuan Chive Butter

1Making the Corn Cakes In a large bowl, mix the cornmeal, all-purpose flour, baking powder, salt (½ teaspoon), and black pepper together.

2In a separate bowl, whisk together the buttermilk, egg, honey, and melted butter until well combined.

3Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped chives and corn kernels.

4Heat a skillet over medium heat and lightly grease with butter. Spoon a portion of the batter onto the skillet to form a pancake. Cook for 2-3 minutes on each side until golden brown and cooked through. Repeat with the remaining batter.

5Preparing the Sichuan Chive Butter In a small bowl, combine the softened butter, ground Sichuan peppercorns, (1 tablespoon) chopped chives, and salt (½ teaspoon). Mix well until thoroughly combined.

6Shape the butter mixture into a log using plastic wrap and refrigerate until firm.

7Serving Serve the warm corn cakes with slices of the Sichuan chive butter on top. Enjoy the savory and spicy flavors of this unique dish!