| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains, Vegetables |
|
Cklive20, Pdate |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Unbleached flour |
| 1/2 |
c |
Cornmeal |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 1 |
|
Egg; slightly beaten |
| 1 1/4 |
c |
Buttermilk |
| 1 |
tb |
Oil |
| 3/4 |
c |
Frozen corn; thawed |
| 1 |
|
Red jalapeno chili pepper; seeds and membrane |
|
|
; removed, finely |
|
|
; chopped (optional) |
| 2 |
tb |
Cilantro; chopped (optional) |
|
|
Vegetable cooking spray |
INSTRUCTIONS
In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl
whisk together egg, buttermilk, and oil. Stir into the flour mixture along
with the corn, jalapeno, and cilantro.
Coat a griddle or heavy skillet with vegetable cooking spray and place over
moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a
4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms
are golden. Continue to cook on the second side until cooked through,
another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest
setting until ready to serve (up to 15 minutes).
Yield: 4 servings
Converted by MC_Buster.
Per serving: 1029 Calories (kcal); 23g Total Fat; (19% calories from fat);
35g Protein; 175g Carbohydrate; 198mg Cholesterol; 2715mg Sodium Food
Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3
1/2 Fat; 1 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9379
Converted by MM_Buster v2.0n.
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