Savory Buttermilk Corn Cakes Recipe

Name: Savory Buttermilk Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 cups frozen whole-kernel corn, thawed; 1/4 cup finely chopped red bell pepper; 1/4 cup seeded, finely chopped jalapeno pepper; 1/4 cup finely chopped scallions; 1/2 cup all-purpose flour; 1/2 cup yellow cornmeal, preferably stone-ground; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 2 large eggs; Cooking spray; Sour cream, optional

Servings: persons

1 tablespoon olive oil
2 cups frozen whole-kernel corn, thawed
1/4 cup finely chopped red bell pepper
1/4 cup seeded, finely chopped jalapeno pepper
1/4 cup finely chopped scallions
1/2 cup all-purpose flour
1/2 cup yellow cornmeal, preferably stone-ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
Cooking spray
Sour cream, optional

1
Heat the oil in a small skillet over medium heat. Add the corn, bell pepper, and jalapeno, and cook 10 minutes, stirring occasionally. Remove from heat, and stir in the scallions. Set aside.
2
Combine the flour, cornmeal, baking powder, soda, and salt in a large bowl.
3
Whisk the buttermilk and eggs until smooth. Pour the buttermilk mixture into the flour mixture, and stir until just combined. Fold in the corn-pepper mixture.
4
Heat a small nonstick skillet coated with cooking spray (or a little butter) over medium heat. Spoon about 1/3 cup batter into the hot skillet. Turn the pancakes when the tops are covered with bubbles and the edges are browned. Cook about 30 seconds until well-browned. Serve warm with sour cream, if desired.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 cups frozen whole-kernel corn, thawed, 1/4 cup finely chopped red bell pepper, 1/4 cup seeded, finely chopped jalapeno pepper, and more.

Yes, Savory Buttermilk Corn Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Savory Buttermilk Corn Cakes

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