Fresh Corn Griddle Cakes With Spicy Salsa – a delicious recipe with cornmeal, all-purpose, baking powder, baking soda, kosher salt, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stir together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar in a large mixing bowl.
2
In a separate bowl, whisk together buttermilk, eggs and 6 tablespoons melted butter.
3
Set both bowls aside until ready to cook griddle cakes.
4
Finish the batter: Add buttermilk mixture to cornmeal mixture and mix briefly with wooden spoon or whisk to obtain a thick batter.
5
Add corn kernels, jalapeno and chives and stir to combine.
1273
kcal
Calories
100
g
Fat
87
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 20 ingredients. The key ingredients include: 1 1/2 cups cornmeal, 1/2 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and more.
Yes, Fresh Corn Griddle Cakes With Spicy Salsa falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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