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Cilantro Pepper Corncakes
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Description
An easy skillet corncake full of south of the border flavor.
Ingredients
- ¾ cups Flour
- ¾ cups Cornmeal
- 2 teaspoons Sugar
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 2 cups Fresh Corn Kernels, Divided
- 1 whole Large Egg
- ¼ cups Chopped Red Onion
- 1 whole Serrano Pepper, Seeds Removed If Desired
- 1 clove Garlic, Peeled
- ½ cups Cilantro
- ½ cups Low-fat Buttermilk
- 2 Tablespoons Butter
- ½ whole Lime, Juiced
- Optional Garnishes: Salsa, Cubed Or Sliced Avocado
Preparation
Combine flour, cornmeal, sugar, baking soda and salt in a medium bowl. Stir together.
In the bowl of a food processor, add 1 cup corn, egg, onion, serrano pepper, garlic, cilantro, buttermilk and butter. Pulse until combined and fairly chopped.
Stir corn mixture into the flour mixture. Add in remaining corn kernels and lime juice and stir together.
Heat a skillet over medium high heat. Spray skillet with Pam baking spray and pour cakes onto the hot skillet in 1/2 cup increments. Cook about 3 minutes per side. Remove the cooked cakes from the skillet and repeat with the remaining batter.
Garnish with avocado and salsa. This recipe yields about 8 small pancakes. Serve two per person.
Recipe heavily modified from Cooking Light Magazine August 2012 Corn Pancakes.
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