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

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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Want more corn recipes? Find our collection on Summer Time Means CORN!

Share your own corn recipes with us on our Facebook page or drop us an email.

Got Leftovers?  Here are more recipes for your leftovers from a B&M catered event.

 

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I had the pleasure of being able to enjoy B&M's food at a wedding this past Saturday. Everything was delicious. My favorites being the Swedish meatballs and...
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