Buttermilk Corn Cakes – There are few foods that say “Summer” better than fresh corn-on-the-cob. What to do with those extra ears that remain after your backyard barbecue? How about these buttermilk corn cakes.
There are few foods that say “Summer” better than fresh corn-on-the-cob. What to do with those extra ears that remain after your backyard barbecue? Here is one suggestion we have for you.
Buttermilk Corn Cakes
Ingredients
- 1 tablespoon olive oil
- 2 cups corn kernels, sheared from the cob
- 1/4 cup finely chopped red or green sweet pepper
- 1/4 cup seeded, finely chopped jalapeño pepper (optional)
- 1/4 cup finely chopped scallions (optional)
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
Preparation
Heat the oil in a small skillet over medium heat. Add the corn, sweet pepper, and jalapeño. Cook for about 8-10 minutes, stirring occasionally. Remove from heat, and stir in the scallions. Set this mixture aside.
Combine the flour, cornmeal, baking powder, soda, and salt in a large bowl.
Whisk the buttermilk and eggs until smooth. Pour this buttermilk mixture into the flour mixture, and stir until just combined. Gently fold in the corn-pepper mixture.
Heat a small nonstick skillet coated with a little butter over medium heat. Spoon about 1/3 cup of the batter into the hot skillet. When the tops are covered with bubbles and the edges are browned, turn the pancakes. Cook about 30 seconds until well-browned.
Serve warm.
Enjoy!
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Got Leftovers? Here are more recipes for your leftovers from a B&M catered event.
