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Makes 6 servings

Ingredients
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1 T sugar
3/4 tsp salt
1/2 tsp dried basil
1/4 tsp baking soda
1/4 tsp ground pepper
2 large eggs, lightly beaten
1 1/3 cups fat-free buttermilk
1 (7 oz) can whole kernel corn, drained
1/3 cup chopped red bell pepper
2 scallions, finely chopped
1 cup fat-free sour cream

Directions
  • In a large bowl, combine the cornmeal, flour, sugar, salt, basil, baking soda and pepper.
  • In another bowl, combine eggs and buttermilk.
  • Stir egg mixture into cornmeal mixture until just blended.
  • Stir in the corn, bell pepper, and scallions.
  • Spray a nonstick skillet or griddle with nonstick spray; set over medium heat until a drop of water sizzles.
  • Pour the batter by 1/4 cup measures into the skillet.
  • Cook just until bubbles begin to appear at the edges of the corn cakes, 2-3 minutes.
  • Flip and cook 2 minutes longer.
  • Repeat with the remaining batter, making a total of 12 corn cakes.
  • For appetizers, make 1-inch cakes and top with dollop of sour cream.
  • Can also top with sour cream, smoked salmon, onions and capers.
  • Serve with sour cream.
(ED: Going out on a limb here, but I think you should serve this with sour cream.)

The Cook:  Carol Jancsi Keywords: appetizers, corn
Category: Apps & Snacks
Cookbooks: Cooking With Cow (Carol Jancsi), From The Ferguson Family
Recipe #728 was added on August 15, 2007 by deebeeeff and last updated on October 29, 2021.


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