Tuesday, August 12, 2014

Corn Skillet Cakes

This is from The New Southern Garden Cookbook.
3 to 4 ears corn, husks and silks removed
1/4 cup cornmeal
1/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1/3 cup buttermilk
Canola oil

1. Grate corn into a bowl. Stir in cornmeal and next 6 ingredients just until combined. Melt 1 Tbsp. butter with 1 Tbsp. oil in a cast-iron skillet. Drop batter, in batches, by tablespoonfuls into hot skillet. Cook cakes until golden brown, about 2 minutes per side. Serve immediately.

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