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Polenta Corn Cakes

James Carrier
Yield Makes about 18 pancakes 4 inches wide; 6 main-dish servings
Notes: Serve with thinly sliced prosciutto, sliced tomatoes, and broiled green onions or leeks with some of their green tops. Spoon chipotle sauce onto pancakes or present it in a small cup (one made of lettuce works well). Garnish with slivers of green onions.


  • 1 cup polenta
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 2/3 buttermilk
  • 1/2 cup sliced green onions, including some green tops
  • 1 cup corn kernels (fresh-cut, frozen, or drained canned)
  • 1 1/2 tablespoons melted butter or margarine
  • Chipotle sauce

Nutrition Information

  • calories 310
  • caloriesfromfat 15 %
  • protein 9.7 g
  • fat 5.1 g
  • satfat 2.5 g
  • carbohydrate 56 g
  • fiber 6.1 g
  • sodium 504 mg
  • cholesterol 46 mg

How to Make It

  1. In a large bowl, mix polenta, flour, baking powder, soda, sugar, and salt.

  2. Add egg and buttermilk. Beat with a whisk until batter is smooth. Stir in onions, corn, and butter.

  3. Place a griddle or 10- to 12-inch frying pan (nonstick, if desired) over medium heat. When it's hot, spoon batter in 1/4-cup portions onto griddle, spacing slightly apart. Cook until edges look dry, turn with a wide spatula, and brown bottoms, 2 to 3 minutes total.

  4. Serve pancakes as cooked, or arrange in a single layer on racks on baking sheets and keep warm in a 150° oven up to 15 minutes.

  5. Stack pancakes on plates and serve with chipotle sauce added to taste.