Chile-Corn Griddle Cakes

Southern Living
Chile-Corn Griddle Cakes Recipe
Photo: William Dickey; Styling: Lisa Powell Bailey
Liven up time-tested hoe cakes with green chiles and corn.
Makes 10 (4-inch) cakes


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1 cup frozen corn niblets, thawed
1 cup cornmeal mix
1/2 cup buttermilk
1/2 cup boiling water
1 (4.5-oz.) can chopped green chiles, undrained
1 tablespoon vegetable oil
1/4 teaspoon ground cumin


Prep: 10 Minutes
Cook: 8 Minutes

1. Whisk together first 7 ingredients, whisking just until dry ingredients are moistened. (Batter will be thin.)

2. Spoon batter by level 1/4 cupfuls onto a hot (375°) greased griddle or a greased nonstick skillet over medium-high heat. Cook, in batches, 3 to 4 minutes or until tops are covered with bubbles and edges look slightly dry and cooked; turn and cook until done. Serve with butter.

Created date

April 2007