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Ingredientes
- 2/3 c. yellow cornmeal preferably stoneground
- 2/3 c. masa harina (or possibly substitute additional cornmeal)
- 1/4 c. unbleached all-purpose flour
- 1 Tbsp. sugar
- 1 tsp salt
- 1/2 tsp baking pwdr
- 2 c. buttermilk
- 2 x Large eggs well beaten
- 2 x long green chiles roasted, peeled, and minced
- 1/3 c. tender sweet corn kernels and juices (cut and scraped from 1 medium ear)
- 1/4 c. unsalted butter melted, plus Additional butter for griddle Lowfat sour cream for accompaniment Salsa for accompaniment
Direcciones
- In a large bowl, sift together the cornmeal, masa harina, flour, sugar, salt, and baking pwdr. In a medium bowl, whisk together the buttermilk, Large eggs, green chilies, corn and juices, and oregano. Add in the buttermilk mix to the dry ingredients and partially combine. Add in the melted butter and stir till just combined; don't overmix.
- Hot a pancake griddle over medium heat. Butter the griddle. Working in batches, drop the batter by 1/4 cupfuls onto the heated griddle. Spread the batter into 5-inch rounds and cook about 3 min, or possibly till puffed and golden. Turn the cakes and cook till lightly colored and cooked through, about 2 min.
- Serve immediately topped with a dollop of lowfat sour cream and drizzled with salsa.
- This recipe yields 16 (5-inch) corn cakes, about 8 servings.
- Yield: 16 pancakes
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 803g | |
| Calories 1213 | |
| Calories from Fat 559 | 46% |
| Total Fat 63.55g | 79% |
| Saturated Fat 35.39g | 142% |
| Trans Fat 0.0g | |
| Cholesterol 559mg | 186% |
| Sodium 3619mg | 151% |
| Potassium 1235mg | 35% |
| Total Carbs 125.74g | 34% |
| Dietary Fiber 1.7g | 6% |
| Sugars 38.07g | 25% |
| Protein 40.41g | 65% |
