Cilantro Pepper Corncakes

15 ingredients
6 steps

Ingredients

  • 3/4 cups Flour
  • 3/4 cups Cornmeal
  • 2 teaspoons Sugar
  • 1/2 teaspoons Baking Soda
  • 1/2 teaspoons Salt
  • 2 cups Fresh Corn Kernels, Divided
  • 1 whole Large Egg
  • 1/4 cups Chopped Red Onion
  • 1 whole Serrano Pepper, Seeds Removed If Desired
  • 1 clove Garlic, Peeled
  • 1/2 cups Cilantro
  • 1/2 cups Low-fat Buttermilk
  • 2 Tablespoons Butter
  • 1/2 whole Lime, Juiced
  • Optional Garnishes: Salsa, Cubed Or Sliced Avocado

Directions

  1. 1
    Combine flour, cornmeal, sugar, baking soda and salt in a medium bowl. Stir together.
  2. 2
    In the bowl of a food processor, add 1 cup corn, egg, onion, serrano pepper, garlic, cilantro, buttermilk and butter. Pulse until combined and fairly chopped.
  3. 3
    Stir corn mixture into the flour mixture. Add in remaining corn kernels and lime juice and stir together.
  4. 4
    Heat a skillet over medium high heat. Spray skillet with Pam baking spray and pour cakes onto the hot skillet in 1/2 cup increments. Cook about 3 minutes per side. Remove the cooked cakes from the skillet and repeat with the remaining batter.
  5. 5
    Garnish with avocado and salsa. This recipe yields about 8 small pancakes. Serve two per person.
  6. 6
    Recipe heavily modified from Cooking Light Magazine August 2012 Corn Pancakes.

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