Corn Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1/2 cup flour (I added a little more)3/4 teaspoon coarse salt1/4 teaspoon black pepper1/4 teaspoon dried thyme1/4 teaspoon cayenne pepper1 large egg1/3 cup buttermilk2 cups sweet corn kernels2 tablespoons canola oil
In bowl, whisk together flour, coarse salt, pepper, thyme and cayenne; fold in kernals. Add 1 large egg, and buttermilk mix just until combined.
Heat 2 tablespoons olive oil in large skillet over medium heat;
working in two batches, drop 1/4 of the batter into skillet for each pancake. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed.
Serve immediately.
Number of Servings: 3
Recipe submitted by SparkPeople user HMCTEXAS.
Heat 2 tablespoons olive oil in large skillet over medium heat;
working in two batches, drop 1/4 of the batter into skillet for each pancake. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed.
Serve immediately.
Number of Servings: 3
Recipe submitted by SparkPeople user HMCTEXAS.
Nutritional Info Amount Per Serving
- Calories: 363.2
- Total Fat: 13.2 g
- Cholesterol: 83.2 mg
- Sodium: 650.2 mg
- Total Carbs: 53.1 g
- Dietary Fiber: 4.0 g
- Protein: 11.0 g
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