Directions:
- In a bowl, whisk the cornmeal, flour, sugar, baking soda, salt, oregano, cayenne pepper and black pepper. In a second bowl, whisk the eggs with the milk, scallions, and 1 tablespoon of vegetable oil, until well blended. Stir the wet ingredients into the cornmeal mixture until just blended. Cover and refrigerate the batter for 1 hour.
- In a large non-stick or cast-iron pan, heat 1/2 tablespoon vegetable oil over medium-high until shimmering. Drop rounded tablespoons of batter into the pan, like you would pancakes. Cook until bubbly, then flip over and continue cooking until golden brown.
- Add an additional 1/2 tbsp oil before each batch, allowing to come up to temperature before adding the next round of batter. Continue in this fashion until all the batter is gone.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.18 Kcal (851 kJ) | ||
| Calories from fat | 72.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.02g | 12% | |
|---|---|---|---|
| Cholesterol | 70.89mg | 24% | |
| Sodium | 1045.42mg | 44% | |
| Potassium | 140.66mg | 3% | |
| Total Carbs | 27.6g | 9% | |
| Sugars | 3.37g | 13% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 6.05g | 12% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 1.2mg | 6% | |
| Calcium | 50mg | 5% | |
| Amount Per 100 g | |||
| Calories | 233.74 Kcal (979 kJ) | ||
| Calories from fat | 83.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.23g | 12% | |
|---|---|---|---|
| Cholesterol | 81.56mg | 24% | |
| Sodium | 1202.67mg | 44% | |
| Potassium | 161.81mg | 3% | |
| Total Carbs | 31.76g | 9% | |
| Sugars | 3.87g | 13% | |
| Dietary Fiber | 2.13g | 7% | |
| Protein | 6.95g | 12% | |
| Vitamin C | 1mg | 1% | |
| Iron | 1.3mg | 6% | |
| Calcium | 57.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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