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Corn Cakes Recipe
Rate Corn Cakes
Your Nugget of Nutritional Info for this post:
Corn is healthier for you than you think! A good source of vitamin A, it packs a carotenoid punch with antioxidants: lutein and zeaxanthin, too. It's no surprise it's a great source of fiber, and when dried, morphs from a veggie to a grain nutrient.
½ cup of corn provides you with 15 grams of carbs, too, so it's a great choice for the more active folks out there.
Recipe in Rebus:
- 1¼ cup buttermilk
- ¼ cup corn meal
- ¾ cup flour
- ½ tsp. baking soda
- ½ tsp. baking powder
- 1 TBSP. sugar
- 2 TBSP. butter, melted
- Handful chives, chopped
- 1 ear corn, shucked and separated from cob
How to Do It:
- Make the wet mix first. Add buttermilk to bowl.
- Add, cooled melted butter or butter substitute.
- Add eggs. Stir and set aside.
- In separate bowl, measure corn meal.
- Add flour.
- Add baking soda, powder and sugar.
- Shuck corn, and rinse all silk free. Add corn kernels, and mix into a crumbly paste.
- Add chopped chives.
- Add the wet mix, and stir just enough to blend. The more you stir, the tougher the end result.
- Use a ¼ cup measure to drop cakes onto sizzling skillet. Be sure to make cakes approximately spatula-sized, since they are fragile and will break when flipping otherwise.
- Cook about 2 minutes each side. Look for the telltale air bubbles typical to all pancakes to form and pop before flipping.
- Cool on paper towel, and warm in oven as needed.