Rating: 1.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Christine Burns Rudalevige
Recipe by Cooking Light August 2014

Gallery

Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 4 corn cakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

170 calories; fat 2.3g; saturated fat 0.7g; sodium 239mg.
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