Recipe courtesy of Bridget Swinney
Savory Corn Griddle Cakes
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 271
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 46
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 9
- Cholesterol
- 43
- Sodium
- 478
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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