Savory corn griddle cakes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Unbleached flour |
| ½ | cup | Cornmeal |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Sugar |
| 1 | Egg; slightly beaten | |
| 1¼ | cup | Buttermilk |
| 1 | tablespoon | Oil |
| ¾ | 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 ¼ 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 (up to 15 minutes).
Yield: 4 servings
Converted by MC_Buster.
Per serving: 1029 Calories (kcal); 23g Total Fat; (19% calories from fat); 35g Protein; 175g Carbohydrate; 198mg Cholesterol; 2715mg Sodium Food Exchanges: 9½ Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 ½ Fat; 1 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9379 Converted by MM_Buster v2.0n.