Corn griddle cakes

12

Makes

6 Servings

Corn griddle cakes

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
  • 5 g,
  • Carbohydrates
  • 28 g,
  • Fat
  • 4 g,
  • Fibre
  • 3 g,
  • Sodium
  • 255 mg.