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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Adapted from Real Simple Magazine, August 2004 Ingredients:
1 cup cornmeal |
1/2 cup flour |
1 teaspoon salt |
3/4 teaspoon baking soda |
1 large egg |
1 cup buttermilk |
2 tablespoons unsalted butter, melted and cooled |
1 cup cooked fresh corn |
1/2 cup onion, diced |
1 cup monterey jack cheese, grated |
1/2 teaspoon vegetable oil |
sour cream (for garnish) |
Directions:
1. In a large bowl combine cornmeal, flour, salt, and baking soda.
2. In another bowl, whisk egg, buttermilk, and butter.
3. Add egg mixture to the dry mixture, stir just to combine.
4. Stir in corn, onion, and cheese.
5. Heat vegetable oil in a skillet over medium heat.
6. Drop in batter 2 teaspoons at a time, flip after 2 minutes and cook about 1 minute more.
7. Repeat with remaining mixture, and garnish with sour cream.
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