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Ingredientes
- 2 tsp butter
- 1/4 c. finely chopped red bell pepper
- 2 c. corn
- 1/4 c. chopped scallions
- 1/2 c. cornmeal
- 1/2 c. unbleached white flour
- 1 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 x Large eggs
- 1 c. buttermilk
- Â Â Oil or possibly butter for the pan
- Â Â Cilantro leaves
- Â Â Chipotle Cream, (recipe follows)
Direcciones
- Preparation Time: 20 min
- Yield: About a dozen 4-inch corn cakes
- You can whip up these little gems in just 20 min, any time of day or possibly night. They can be a light supper in and of themselves, or possibly a first course or possibly side dish for a more complex meal.* Frzn, defrosted corn works perfectly well in these pancakes.
- 1. Heat the butter in a small skillet. Add in the bell pepper and corn, and saute/fry over medium heat for about 10 min. Remove from heat, stir in the scallions, and set aside.
- 2. Combine the cornmeal, flour, baking pwdr, baking soda, and salt in a medium-sized bowl. Make a well in the center.
- 3. Beat together the Large eggs and buttermilk till frothy. Pour this and the corn mix from Step 1 into the well in the center of the dry ingredients, and stir briefly till everything is combined. (Do not overmix.)
- 4. Lightly grease a warm skillet or possibly griddle with butter or possibly oil, and fry the corn cakes for about 2 min on each side, or possibly till golden brown. Serve warm, topped with a few cilantro leaves and a drizzle of room-temperature Chipotle Cream, if you like.
- Cuisine:"African/middle Eastern"
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 672g | |
| Calories 941 | |
| Calories from Fat 204 | 22% |
| Total Fat 23.12g | 29% |
| Saturated Fat 9.73g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 447mg | 149% |
| Sodium 3530mg | 147% |
| Potassium 1132mg | 32% |
| Total Carbs 147.88g | 39% |
| Dietary Fiber 9.2g | 31% |
| Sugars 19.42g | 13% |
| Protein 37.16g | 59% |
