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Country Corncakes

Total Time

Prep: 15 min. Cook: 20 min.

Makes

14 corncakes

Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh corn. But, when it's out of season, I substitute canned or frozen corn in this favorite recipe. —Anne Frederick, New Hartford, New York
Country Corncakes Recipe photo by Taste of Home

Ingredients

  • 1-1/2 cups yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1-1/2 cups buttermilk
  • 2 tablespoons butter, melted
  • 1-1/2 cups fresh or frozen corn
  • Optional: sour cream, 6 bacon strips cooked and crumbed and 2 Tbsp minced chives

Directions

  1. In a bowl, combine the first 5 ingredients; make a well in the center. In another bowl, beat the egg, buttermilk and butter; pour into well and stir just until blended. Gently stir in corn; do not overmix. Cover and let stand for 5 minutes.
  2. Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat. Turn when bubbles form on the top, 2-3 minutes. Cook until second side is golden brown. Top with the sour cream, bacon and chives if desired.

Nutrition Facts

2 each: 220 calories, 5g fat (3g saturated fat), 41mg cholesterol, 451mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 7g protein.

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