savory breads, breakfast, quick breads
1 large egg
1 1/2 cups buttermilk
3 teaspoons canola oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups cooked corn kernels
--from 2 to 3 ears
6 scallions; finely chopped
1/2 cup grated smoked cheddar cheese
1 jalapeno pepper
--seeded and minced
1 cup yellow cornmeal
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup tomato salsa
6 tablespoons reduced-fat sour cream
1. Preheat oven to 200°F.
2. In a bowl, whisk egg, buttermilk, 2 teaspoons oil, salt and pepper. Stir in corn, scallions, cheese and jalapeno
3. In another bowl, whisk cornmeal, flour, baking powder and baking soda; stir into wet- ingredients.
4. Brush remaining 1 teaspoon oil evenly over a large nonstick skillet; heat over medium heat. Use about 3 tablespoons of batter for each griddlecake. Working in batches, spoon batter into hot skillet and spread into 3-inch rounds. Cook until lightly browned on the bottom and set around the edges, about 2 minutes. Turn the cakes with a spatula and cook until lightly browned on the other side, 1 to 2 minutes more.
5. Transfer griddlecakes to an ovenproof platter, cover loosely with foil and keep warm in the oven until all of the batter is cooked. Serve hot with salsa and sour cream.
Makes 24 griddlecakes, for 6 servings.
395 calories per serving; 12 grams protein; 11 grams fat (3.5 grams saturated fat); 65 grams carbohydrate; 730 mg sodium; 48 mg cholesterol; 9 grams fiber.
Busted by Gail Shermeyer <email@example.com>
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NOTES : Griddlecakes become supper when loaded with corn, scallions and Cheddar and topped with salsa and sour cream.
Contributor: Eating Well, July/August 1997
Yield: 6 servings
Preparation Time: 0:00