Yield: 1 servings
|¼ cup||Finely minced red bell pepper|
|¼ cup||Minced scallions|
|½ cup||Unbleached white flour|
|1 teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|\N \N||Oil or butter for the pan|
|\N \N||Cilantro leaves|
|\N \N||Chipotle Cream; (recipe follows)|
Preparation time: 20 minutes Yield: About a dozen 4-inch corn cakes You can whip up these little gems in just 20 minutes, any time of day or night. They can be a light supper in and of themselves, or a first course or side dish for a more complex meal. * Frozen, defrosted corn works perfectly well in these pancakes.
1) Melt the butter in a small skillet. Add the bell pepper and corn, and saute over medium heat for about 10 minutes. Remove from heat, stir in the scallions, and set aside.
2) Combine the cornmeal, flour, baking powder, baking soda, and salt in a medium-sized bowl. Make a well in the center.
3) Beat together the eggs and buttermilk until frothy. Pour this and the corn mixture from Step 1 into the well in the center of the dry ingredients, and stir briefly until everything is combined. (Don't overmix.)
4) Lightly grease a hot skillet or griddle with butter or oil, and fry the corn cakes for about 2 minutes on each side, or until golden. Serve hot, topped with a few cilantro leaves and a drizzle of room-temperature Chipotle Cream, if desired.
Recipe by: Adapted from "Mollie Katzen's Vegetable Heaven" Converted by MM_Buster v2.0l.