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.

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