Corn Cakes
- 1 whole Egg
- 1/2 cups Buttermilk
- 1 teaspoon Lime Zest
- 2 Tablespoons Fresh Chives, Minced
- 1/2 teaspoons Salt
- 1 pinch Freshly Ground Black Pepper
- 1/2 cups Cornmeal
- 1/3 cups All-purpose Flour
- 1/2 teaspoons Baking Powder
- 4 ears Fresh Corn, Steamed And Kernels Removed
- In a medium bowl whisk together the egg, buttermilk, lime zest, chives, salt, and pepper. Whisk in the cornmeal, flour, and baking powder, then stir the corn in.
- Grease a griddle over medium high heat. Portion the batter out using a 1/3 cup measuring cup, and press the batter into a 6-inch circle using the back of the measuring cup. Cook the corn cakes for about 2-3 minutes on each side, or until golden. Once the cakes are done, they are ready to be served. Enjoy!
egg, buttermilk, lime zest, fresh chives, salt, freshly ground black pepper, cornmeal, allpurpose, baking powder, kernels
Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/corn-cakes/ (may not work)