Spicy Corn Cakes
- Number of Servings: 1
Ingredients
1/2 ear corn, shucked (or 1/2 cup frozen corn)2 Tbsp. flour1 Tbsp. cornmeal1/2 Tbsp. red onion, diced1/2 Tbsp. basil, choppedPinch baking powderPinch baking soda1 egg1 tsp. buttermilk1 tsp. butter, meltedOlive Oil2 Tbsp tomato, chopped2 Tbsp avocado, dicedPinch cilantroSalt & pepper
Pulse corn kernels in food processor. In a bowl, mix the kernels with the flour, cornmeal, red onion, basil, baking powder, baking soda, salt & pepper; set aside. In a coffee mug or small bowl, whisk the egg with a fork. Measure approximately 1/4 of the egg into another small bowl; toss the rest. Mix the egg with buttermilk and melted butter; add to the cornmeal mixture and mix well.
Heat a cast-iron or non-stick skillet, add a drizzle of olive oil. When the oil is hot, add the batter and cook each side until golden brown and cooked through. Serve topped with tomato, avocado & cilantro.
Serving Size: Makes 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user PMGOHIO.
Heat a cast-iron or non-stick skillet, add a drizzle of olive oil. When the oil is hot, add the batter and cook each side until golden brown and cooked through. Serve topped with tomato, avocado & cilantro.
Serving Size: Makes 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user PMGOHIO.
Nutritional Info Amount Per Serving
- Calories: 335.9
- Total Fat: 14.5 g
- Cholesterol: 196.9 mg
- Sodium: 110.4 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 4.9 g
- Protein: 12.9 g
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