Savory Corn Griddle Cakes

Recipe Ingredients

3/4 cup	46g / 1.6oz	Unbleached flour
1/2 cup	31g / 1.1oz	Cornmeal
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Sugar
1		Egg - slightly beaten
1 1/4 cups	296ml	Buttermilk
1 tablespoon	15ml	Oil
3/4 cup	46g / 1.6oz	Frozen corn - thawed
1		Red jalapeño chili pepper - (optional), seeds
		And membrane removed, finely chopped
2 tablespoons	30ml	Chopped cilantro - (optional)
		Vegetable cooking spray

Recipe Instructions

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, jalapeño, 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 (up to 15 minutes).

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9379) - from the TV FOOD - NETWORK

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