Corn Cakes

Total Time:
26 min
Prep:
10 min
Cook:
16 min

Yield:
12 cakes
Level:
Easy

Ingredients
  • 1 cup roasted cornmeal (fine ground yellow cornmeal)
  • 1 cup self-rising flour
  • 4 tablespoons sugar
  • 2 eggs
  • 2 cups buttermilk
  • 3 ounces corn oil
  • 2 cups fresh corn kernels
Directions

Place cornmeal, flour, and sugar in a bowl and mix together. In a separate bowl, combine eggs, buttermilk, corn oil, and fresh corn and mix together

Fold mixtures together. Place 4 ounces of pancake mix onto a hot griddle. Cook on medium high heat for 4 minutes on each side, until cooked through.

Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    Long story. To sum up, I had to bake it, and it tasted overwhelmingly like buttermilk. Buttermilk + corn = eww.
    The batter was a little runny, so we added about 1/4 cup extra flour. They tasted really good!
    I made these at the ranch for a crew of men working on deer stands. I had several comments about the corn cakes, only one negitive comment and I fired him.
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