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Ingredientes
- 1/2 c. cornmeal
- 3/4 c. all-purpose flour
- 1 tsp baking pwdr
- 1/4 c. Parmesan cheese
- 1 tsp sugar
- 1/2 tsp baking soda
- 1 c. buttermilk
- 2 Tbsp. butter, melted
- 1 x egg
- 1 x 8-ounce. can whole kernel corn, liquid removed
Direcciones
- Place first 6 ingredients in a large bowl and mix. Whisk together buttermilk, butter, egg and corn. Add in to dry ingredients and mix thoroughly. Heat a non-stick skillet to medium-high heat. Ladle mix onto skillet creating 3 inch cakes. Cook till golden; about 3 min per side. Serve with black bean salsa, recipe to follow.
- Black Bean Salsa
- 2 15-ounce. cans black beans, drained2 Roma tomatoes, dicedJuice of 1 lime2 serrano chiles, diced1/4 c. olive oil2 Tbsp. balsamic vinegar1/2 teaspoon sugar2 Tbsp. cilantro, chopped
- Combine all ingredients in a bowl and mix well. Make at least a few hrs ahead to allow flavors to blend.
- Chefs Notes: Its all good!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 616g | |
| Calories 1212 | |
| Calories from Fat 349 | 29% |
| Total Fat 39.76g | 50% |
| Saturated Fat 22.04g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 279mg | 93% |
| Sodium 2764mg | 115% |
| Potassium 953mg | 27% |
| Total Carbs 172.97g | 46% |
| Dietary Fiber 8.2g | 27% |
| Sugars 21.49g | 14% |
| Protein 41.91g | 67% |
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