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Country Corncakes

Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh homegrown corn. When it's out of season, though, I do substitute canned or frozen corn in this favorite recipe. —Anne Frederick, New Hartford, New York
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    14 corncakes


  • 1-1/2 cups yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1-1/2 cups buttermilk
  • 2 tablespoons butter, melted
  • 1-1/2 cups fresh corn or frozen corn
  • Sour cream, optional
  • 6 bacon strips, cooked and crumbled, optional
  • 2 tablespoons minced chives, optional


  • In a small bowl, combine the first five 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.
  • Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat. Turn when bubbles form on top, 2-3 minutes. Cook until the second side is golden brown. Top with the 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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