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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 7 |
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Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh homegrown corn. When it's out of season, though, I do substitute canned or frozen corn in this favorite recipe. Ingredients:
1-1/2 cups yellow cornmeal |
1/4 cup king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 egg |
1-1/2 cups buttermilk |
2 tablespoons butter, melted |
1-1/2 cups fresh corn or frozen corn |
sour cream, optional |
6 bacon strips, cooked and crumbled, optional |
2 tablespoons minced chives, optional |
Directions:
1. In a small bowl, combine the first five ingredients; make a well in the center. In another bowl, beat the egg, buttermilk and butter; pour into well and stir just until blended. Gently stir in corn; do not overmix. Cover and let stand for 5 minutes.
2. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top, about 2-3 minutes. Cook until the second side is golden brown. Top with the sour cream, bacon and chives if desired. Yield: 14 corncakes.
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