Sweet Corn Cakes
- Ready In:
- 1⁄2 cup yellow cornmeal
- 1⁄2 cup all-purpose flour
- 2 tablespoons sugar
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup corn kernel (fresh is better but may substitute drained canned corn kernels)
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons butter, melted
- In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.
- Add in the corn kernels; toss to coat.
- In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.
- Add the buttermilk mixture to the dry ingredients; stir until just blended (don't overmix).
- Heat a large nonstick skillet or griddle over medium heat.
- Brush a thin film of vegetable oil or spray with cooking spray.
- Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.
- Cook until the tops of cakes are covered with small bubbles and the bottoms are lightly browned; flip pancake and cook until other side is lightly browned.
- Serve warm with maple syrup or powdered sugar and berries.
Join The Conversation
The whole family loved these, even my very picky eaters! I used vanilla yogurt instead of buttermilk because I didn't have any- it seemed to be a good substitute. These were a great consistency and I cooked them on a low heat for quite a while- no problem flipping them. We omitted the corn (picky eaters couldn't cope)... still yummy and my daughter said she liked these better than regular pancakes! A healthier alternative, too!