Taste of Home
Country Corncakes
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 14 corncakes.
Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh corn. But, when it's out of season, I substitute canned or frozen corn in this favorite recipe. —Anne Frederick, New Hartford, New York
Ingredients
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1-1/2 cups yellow cornmeal
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1/4 cup all-purpose flour
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1 tablespoon sugar
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 large egg, room temperature
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1-1/2 cups buttermilk
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2 tablespoons butter, melted
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1-1/2 cups fresh or frozen corn
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Optional:Sour cream, 6 cooked and crumbled bacon strips, and 2 tablespoons minced chives
Directions
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1.
In a bowl, combine the first 5 ingredients; make a well in the center. In another bowl, beat the egg, buttermilk and butter; pour into well and stir just until blended. Gently stir in corn; do not overmix. Cover and let stand for 5 minutes.
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2.
Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat. Turn when bubbles form on the top, 2-3 minutes. Cook until second side is golden brown. Top with sour cream, bacon and chives if desired.
Nutrition Facts
2 each: 220 calories, 5g fat (3g saturated fat), 41mg cholesterol, 451mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 7g protein.
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