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

How to Make It

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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Ratings & Reviews

LauraB08's Review

LauraB08
August 02, 2014
These are okay, but pretty bland for my taste. You may want to add some honey, or spices, depending on how you like your cornbread.