Cornmeal Griddle Cakes with Sauteed Corn | Midwest Living
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Cornmeal Griddle Cakes with Sauteed Corn

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Cornmeal Griddle Cakes with Sauteed Corn

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  • Makes: 6 servings
  • Yield: 12 griddle cakes
  • Prep 30 mins
  • Cook 4 mins per batch
  • Stand 5 mins

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Ingredients

  • 4 ears of fresh corn or one 10-ounce package frozen whole kernel corn, thawed (2 cups)
  • 4 slices bacon
  • 1 medium onion, chopped (1/2 cup)
  • 1 cup buttermilk or sour milk*
  • 1 egg, lightly beaten
  • 1 tablespoon snipped fresh chives
  • 3/4 cup all-purpose flour
  • 1/2 cup blue or yellow cornmeal
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Creme fraiche or dairy sour cream
  • Snipped fresh chives (optional)

Directions

  1. If husks have not been removed from corn, remove and discard. Use a vegetable brush to remove silks; rinse corn. Holding the ear at an angle, use a sharp knife to cut down across the tips of the kernels at two-thirds depth; do not scrape. Measure 2 cups fresh corn kernels.
  2. In a very large skillet, cook bacon until crisp. Remove bacon from skillet; reserving bacon drippings in skillet. Drain bacon on paper towels and crumble finely; set aside.
  3. Cook corn and onion in the reserved drippings over medium heat about 5 minutes or until corn and onion are tender. Cool slightly. Place half of the corn mixture (about 3/4 cup) in a food processor or blender. Cover and process or blend until nearly smooth. Transfer to a medium bowl. Stir in buttermilk, egg and the 1 tablespoon chives.
  4. In a large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in the remaining corn mixture and bacon. Let batter stand for 5 minutes.
  5. Heat a lightly greased griddle or heavy large skillet over medium heat until a few drops of water dance across the surface. For each griddle cake, spoon about 1/4 cup batter into skillet. Spread batter, if necessary, into a circle about 3 inches in diameter. Cook about 2 minutes on each side, turning when griddle cakes are golden brown and edges are slightly dry.
  6. Serve warm with creme fraiche or sour cream. If you like, sprinkle with additional chives. Makes 12 griddle cakes (6 side-dish servings).

Tip

  • *Test kitchen tip: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measure cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in the recipe.

Nutrition Facts

(Cornmeal Griddle Cakes with Sauteed Corn)

Servings Per Recipe 6, sodium (mg) 492, Potassium (mg) 336, iron (mg) 1, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 111, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 81, Folate (µg) 65, Fat, total (g) 22, Monosaturated fat (g) 8, Riboflavin (mg) 0, Niacin (mg) 3, sat. fat (g) 10, fiber (g) 2, Polyunsaturated fat (g) 2, Thiamin (mg) 0, sugar (g) 7, vit. C (mg) 6, pro. (g) 10, cal. (kcal) 389, vit. A (IU) 194, carb. (g) 39

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