June 16, 2020

Buttermilk Cheddar

Corn Cakes

1/2 c All Purpose Flour
1/2 c Yellow Cornmeal
1 tbsp Sugar
1 tbsp Baking Powder
1 tsp Salt
2 tbsp Unsalted Butter, plus extra for cooking cakes
1 Large Egg
1 c Low Fat Buttermilk
1/2 c Shredded Sharp Cheddar Cheese
1/3 c Canned Corn, rinsed and drained
Optional: diced Chives
Whisk together flour, cornmeal, sugar, baking powder, and salt in a mixing bowl. Melt butter in a large non-stick skillet over medium heat. Set aside to cool slightly while you prepare wet ingredients. Whisk together egg and buttermilk in large mixing bowl. While whisking, pour in melted butter and stir until combined. Stir in dry ingredients just until combined. Be sure not to overwork batter. Fold in cheese, corn, and if using, chives. Place skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into pan, spreading gently to form a thick circle. Cook until bubbles appear on surface, about 1-2 minutes. Flip over and cook until golden brown, about 1-2 minutes more. Melt a small pat of butter in skillet between each batch to help cakes rise. Serve immediately with butter and maple syrup.