Ingredients
- 3/4 cup unbleached flour
- 1/2 cup cornmeal
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 egg, slightly beaten
- 1 1/4 cups buttermilk
- 1 tablespoon oil
- 3/4 cup frozen corn, thawed
- 1 red jalapeno chili pepper, seeds and membrane removed, finely chopped (optional)
- 2 tablespoons cilantro, chopped (optional)
- Vegetable cooking spray
Directions
In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro.
Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (u
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