Corn griddle cakes
16
- Makes6 Servings
Michael Alberstat
Ingredients
1/2 cup cornmeal
1/4 cup all-purpose flour
1 tsp chili powder
1/2 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup milk
1 tbsp butter, melted
1 tbsp honey
2 cups frozen corn kernels, thawed
1 green onion, finely chopped
Instructions
Whisk 1/2 cup cornmeal with 1/4 cup all-purpose flour, 1 tsp chili powder, 1/2 tsp baking powder and 1/2 tsp salt in a bowl. Whisk 1 egg with 1/2 cup milk, 1 tbsp melted butter and 1 tbsp honey in a bowl. Stir in 2 cups thawed, frozen corn niblets and 1 finely chopped green onion. Stir egg mixture into cornmeal mixture. Heat a large non-stick pan over medium. Lightly oil pan. Scoop portions of 2 tbsp each, 3 at a time, into pan. Cook until golden, about 1 min per side. Repeat with remaining batter.
Nutrition (per serving)
Calories 158, Protein 5g, Carbohydrates 28g, Fat 4g, Fibre 3g, Sodium 255mg.