Savory Buttermilk Corn Cakes

Name: Savory Buttermilk Corn Cakes
Ingredients: 1 tablespoon olive oil; 2 cups frozen whole-kernel corn, thawed; 1/4 cup finely chopped red bell pepper; 1/4 cup seeded, finely chopped jalapeno pepper; 1/4 cup finely chopped scallions; 1/2 cup all-purpose flour; 1/2 cup yellow cornmeal, preferably stone-ground; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 2 large eggs; Cooking spray; Sour cream, optional

14 ingredients

4 steps

Ingredients

1 tablespoon olive oil
2 cups frozen whole-kernel corn, thawed
1/4 cup finely chopped red bell pepper
1/4 cup seeded, finely chopped jalapeno pepper
1/4 cup finely chopped scallions
1/2 cup all-purpose flour
1/2 cup yellow cornmeal, preferably stone-ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
Cooking spray
Sour cream, optional

Directions

1

Heat the oil in a small skillet over medium heat. Add the corn, bell pepper, and jalapeno, and cook 10 minutes, stirring occasionally. Remove from heat, and stir in the scallions. Set aside.
2

Combine the flour, cornmeal, baking powder, soda, and salt in a large bowl.
3

Whisk the buttermilk and eggs until smooth. Pour the buttermilk mixture into the flour mixture, and stir until just combined. Fold in the corn-pepper mixture.
4

Heat a small nonstick skillet coated with cooking spray (or a little butter) over medium heat. Spoon about 1/3 cup batter into the hot skillet. Turn the pancakes when the tops are covered with bubbles and the edges are browned. Cook about 30 seconds until well-browned. Serve warm with sour cream, if desired.