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These corn cakes pack a whole lot of corn into a small amount of corn pancake batter, making them sweet and light.
In a medium bowl whisk together the egg, buttermilk, lime zest, chives, salt, and pepper. Whisk in the cornmeal, flour, and baking powder, then stir the corn in.
Grease a griddle over medium high heat. Portion the batter out using a 1/3 cup measuring cup, and press the batter into a 6-inch circle using the back of the measuring cup. Cook the corn cakes for about 2-3 minutes on each side, or until golden. Once the cakes are done, they are ready to be served. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!