Savory Corn Griddle Cakes

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<mx2 source= " MasterCook 5.0 " date= " November 04, 2000 " >

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Savory Corn Griddle Cakes

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<RcpE name= " Savory Corn Griddle Cakes " author= " Bridget Swinney " >

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<![CDATA[

* Exported from MasterCook *

 

Savory Corn Griddle Cakes

 

Recipe By :Bridget Swinney

Serving Size : 4 Preparation Time :0:10

Categories : Main Dishes/Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup unbleached flour

1/2 cup cornmeal

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon sugar

1 egg -- slightly beaten

1 1/4 cups buttermilk

1 tablespoon oil

3/4 cup frozen corn -- thawed

1 red jalapeno chili pepper -- seeds and membrane r

2 tablespoons cilantro -- chopped (optional)

vegetable cooking spray

 

In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk

together egg, buttermilk, and oil. Stir into the

flour mixture along with the corn, jalapeno, and cilantro.

 

Coat a griddle or heavy skillet with vegetable cooking spray and place over

moderately high heat. Pour about 1/4 cup batter onto hot

griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top

and the bottoms are golden. Continue to cook on the

second side until cooked through, another 3 or 4 minutes. Keep cakes covered in

a warm oven on the lowest setting until ready to

serve.

 

Source:

" Cooking Live #9379 "

S(Formatted by):

" KES on 11/4/00 "

Start to Finish Time:

" 0:30 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 258 Calories (kcal); 6g Total Fat; (19% calories from fat); 9g

Protein; 44g Carbohydrate; 49mg Cholesterol; 679mg

Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3785 0 0

 

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<Serv qty= " 4 " />

<PrpT elapsed= " 0:10 " />

<CatS>

<CatT>

Main Dishes/Vegetarian

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</CatS>

<IngR name= " unbleached flour " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " cornmeal " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " baking soda " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " sugar " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " egg " qty= " 1 " >

<IPrp>

slightly beaten

</IPrp>

</IngR>

<IngR name= " buttermilk " unit= " cups " qty= " 1 1/4 " ></IngR>

<IngR name= " oil " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " frozen corn " unit= " cup " qty= " 3/4 " >

<IPrp>

thawed

</IPrp>

</IngR>

<IngR name= " red jalapeno chili pepper " qty= " 1 " >

<IPrp>

seeds and membrane removed, finely chopped (optional)

</IPrp>

<INtI>

3785

</INtI>

</IngR>

<IngR name= " cilantro " unit= " tablespoons " qty= " 2 " >

<IPrp>

chopped (optional)

</IPrp>

</IngR>

<IngR name= " vegetable cooking spray " ></IngR>

<DirS>

<DirT>

In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk

together egg, buttermilk, and oil. Stir into the

flour mixture along with the corn, jalapeno, and cilantro.

</DirT>

<DirT>

Coat a griddle or heavy skillet with vegetable cooking spray and place over

moderately high heat. Pour about 1/4 cup batter onto hot

griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top

and the bottoms are golden. Continue to cook on the

second side until cooked through, another 3 or 4 minutes. Keep cakes covered in

a warm oven on the lowest setting until ready to

serve.

</DirT>

</DirS>

<Srce>

Cooking Live #9379

</Srce>

<AltS label= " Formatted by " source= " KES on 11/4/00 " />

<TTim elapsed= " 0:30 " />

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