Ingredients Jump to Instructions ↓

  1. 3/4 cup unbleached flour

  2. 1/2 cup cornmeal

  3. 1 teaspoon baking soda

  4. 1/2 teaspoon salt

  5. 1 tablespoon sugar

  6. 1 egg, slightly beaten

  7. 1 1/4 cups buttermilk

  8. 1 tablespoon oil

  9. 3/4 cup frozen corn, thawed

  10. 1 red jalapeno chili pepper, seeds and membrane removed, finely chopped

  11. 2 tablespoons cilantro , chopped Vegetable cooking spray

Instructions Jump to Ingredients ↑

  1. 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 1/4 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 (u


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