Polenta Corn Cakes

James Carrier

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.

Yield: Makes about 18 pancakes 4 inches wide; 6 main-dish servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 15%
  • Protein: 9.7g
  • Fat: 5.1g
  • Saturated fat: 2.5g
  • Carbohydrate: 56g
  • Fiber: 6.1g
  • Sodium: 504mg
  • Cholesterol: 46mg

Ingredients

  • 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

Preparation

  1. 1. In a large bowl, mix polenta, flour, baking powder, soda, sugar, and salt.
  2. 2. Add egg and buttermilk. Beat with a whisk until batter is smooth. Stir in onions, corn, and butter.
  3. 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. 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. 5. Stack pancakes on plates and serve with chipotle sauce added to taste.
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