Rated 5.0 stars by 1 users
Side Dish
Mexican
2 - 4 servings
30 minutes
10 minutes
Serve as a change for breakfast with eggs and bacon or serve as a savory corncake at your favorite BBQ!
4 large eggs
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted
1 1/2 cups corn, red and white kernels removed
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
Whisk together eggs, buttermilk and melted butter in a medium mixing bowl. Stir in corn kernels.
Sift together cornmeal, flour, sugar, salt, and baking powder.
Add dry ingredients to the buttermilk-corn mixture and stir until combined. Let stand for 20 minutes in a cool place.
Heat saucepan to medium heat and add just enough butter to coat the bottom of the skillet.
Ladle 1/4 cup corn batter into pan, cook until the edges of the pancake start to brown and bubbles appear on the surface, around 2 minutes. Flip, cook another 2 minutes.
