Description
These corn cakes pack a whole lot of corn into a small amount of corn pancake batter, making them sweet and light.
Ingredients
- 1 whole Egg
- ½ cups Buttermilk
- 1 teaspoon Lime Zest
- 2 Tablespoons Fresh Chives, Minced
- ½ teaspoons Salt
- 1 pinch Freshly Ground Black Pepper
- ½ cups Cornmeal
- ⅓ cups All-purpose Flour
- ½ teaspoons Baking Powder
- 4 ears Fresh Corn, Steamed And Kernels Removed
Preparation
In a medium bowl whisk together the egg, buttermilk, lime zest, chives, salt, and pepper. Whisk in the cornmeal, flour, and baking powder, then stir the corn in.
Grease a griddle over medium high heat. Portion the batter out using a 1/3 cup measuring cup, and press the batter into a 6-inch circle using the back of the measuring cup. Cook the corn cakes for about 2-3 minutes on each side, or until golden. Once the cakes are done, they are ready to be served. Enjoy!
