Savory Corn Griddle Cakes

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings

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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