Savory Corn Griddle Cakes

12 ingredients
8 steps

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

  1. 1
    In a bowl combine cornmeal, baking soda, salt, and sugar.
  2. 2
    In another bowl whisk together egg, buttermilk, and oil.
  3. 3
    Stir into the flour mixture along with the corn, jalapeno, and cilantro.
  4. 4
    Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat.
  5. 5
    Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round.
  6. 6
    Turn cakes when bubbles form on the top and the bottoms are golden.
  7. 7
    Continue to cook on the second side until cooked through, another 3 or 4 minutes.
  8. 8
    Keep cakes covered in a warm oven on the lowest setting until ready to serve (u

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