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Southwestern Corncakes

Gadget.Cook's picture
Ingredients
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  All purpose flour 2 Tablespoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Canola oil 1 Tablespoon
  Buttermilk 3⁄4 Cup (12 tbs)
  Eggs 2 Large, beaten
  Corn kernels 1 Cup (16 tbs), thawed, drained
  Monterey jack cheese 1⁄4 Cup (4 tbs), grated
  Red bell pepper 1⁄4 Cup (4 tbs), finley diced
  Green onions 2 Small, thinly sliced
  Cilantro 2 Tablespoon, chopped
  Hot chili pepper 1 Small, minced
Directions

In medium bowl, combine cornmeal, flour, baking soda, salt, and cayenne pepper.
Stir in canola oil, buttermilk, and eggs just until combined.
Fold in corn, cheese, bell pepper, green onions, cilantro, and chili pepper.
Preheat griddle at appropriate setting for 5 minutes, then adjust to cook setting.
Drop batter onto griddle by 1/4 cupfuls to make pancakes; cook 3 to 4 minutes, or until golden, turning after half the cooking time.
Repeat with remaining batter.
To make appetizer-size corncakes, drop batter onto griddle by spoonfuls and adjust cooking times to 2 to 3 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Pancake
Ingredient: 
Corn

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