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Add a photoServings: 12
Ingredients
- 1 c. yellow cornmeal
- 2 Tbsp. sugar
- 1 tsp coarse salt
- 1 c. all-purpose flour
- 2 tsp baking pwdr
- 1 c. buttermilk
- 1/2 c. corn kernels - (abt 1 ear)
- 1 lrg egg lightly beaten
- 2 Tbsp. melted cooled unsalted butter plus more
Directions
- Bring 1 c. water to a boil. In a medium bowl, combine cornmeal and boiling water. Let plump 10 min. Add in sugar and salt. Stir to combine. Let sit 10 min more.
- In a small bowl, combine flour and baking pwdr. Set aside. In a liquid measure, combine buttermilk, corn, egg, and 2 Tbsp. melted butter. Whisk to combine. Slowly add in buttermilk mix to cornmeal mix, whisking constantly to combine. Add in flour mix, and stir to combine.
- In a large skillet, heat butter over medium heat. Using a ladle, pour about 2 Tbsp. corn-cake batter into pools spaced 2 inches away from each other. Cook till edges begin to bubble, about 1 1/2 min. Turn and cook till golden brown on bottom, about 1 1/2 min.
- Repeat with remaining batter, keeping finished corn cakes on a heat-proof plate in the oven.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 130 | |
| Calories from Fat 25 | 19% |
| Total Fat 2.88g | 4% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 432mg | 18% |
| Potassium 79mg | 2% |
| Total Carbs 22.43g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.5g | 2% |
| Protein 3.37g | 5% |
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