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Add a photoServings: 4
Ingredients
- 3/4 c. unbleached flour
- 1/2 c. cornmeal
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp. sugar
- 1 x egg slightly beaten
- 1Â 1/4 c. buttermilk
- 1 Tbsp. oil
- 3/4 c. frzn corn thawed
- 1 x red jalapeno chili pepper (optional), seeds
- Â Â and membrane removed, finely minced
- 2 Tbsp. minced cilantro (optional)
- Â Â Vegetable cooking spray
Directions
- In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mix along with the corn, jalapeno, and cilantro.
- Coat a griddle or possibly heavy skillet with vegetable cooking spray and place over moderately-high heat. Pour about 1/4 c. batter onto warm griddle, forming a 4- to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden brown. Continue to cook on the second side till cooked through, another 3 or possibly 4 min.
- Keep cakes covered in a hot oven on the lowest setting till ready to serve (up to 15 min).
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 270 | |
| Calories from Fat 53 | 20% |
| Total Fat 6.01g | 8% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.09g | |
| Cholesterol 50mg | 17% |
| Sodium 704mg | 29% |
| Potassium 242mg | 7% |
| Total Carbs 45.83g | 12% |
| Dietary Fiber 2.0g | 7% |
| Sugars 7.93g | 5% |
| Protein 8.56g | 14% |
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