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Silver Dollar Corn Cakes

Photo: Randy Mayor; Styling: Claire Spollen
Yield Serves 4 (serving size: 4 corn cakes)

Ingredients

  • 1/2 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup low-fat buttermilk
  • 1 large egg
  • 1 cup fresh corn kernels
  • 2 tablespoons chopped green onions

Nutrition Information

  • calories 170
  • fat 2.3 g
  • satfat 0.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 239 mg
  • calcium 0.0 mg

How to Make It

  1. Combine cornmeal, flour, sugar, baking powder, and salt. Combine buttermilk and egg in a bowl, stirring with a whisk. Stir in cornmeal mixture, corn kernels, and green onions. Heat a nonstick skillet over medium heat. Add 8 (1-tablespoon) mounds batter to pan; cook 2 minutes on each side. Remove corn cakes from pan. Repeat with remaining batter to yield 16 corn cakes total.