Buttermilk Corn Cakes With Kathy Recipe

• 1 c. yellow cornmeal
• 2 Tbsp. sugar
• 1 tsp coarse salt
• 1 c. all-purpose flour
• 2 tsp baking pwdr
• 1 c. buttermilk
• 1/2 c. corn kernels - (abt 1 ear)
• 1 lrg egg lightly beaten
• 2 Tbsp. melted cooled unsalted butter plus more

1. Bring 1 c. water to a boil.
2. In a medium bowl, combine cornmeal and boiling water.
3. Let plump 10 min.
4. Add in sugar and salt.
5. Stir to combine.
6. Let sit 10 min more.
7. In a small bowl, combine flour and baking pwdr.
8. Set aside.
9. In a liquid measure, combine buttermilk, corn, egg, and 2 Tbsp.
10. melted butter.
11. Whisk to combine.
12. Slowly add in buttermilk mix to cornmeal mix, whisking constantly to combine.
13. Add in flour mix, and stir to combine.
14. In a large skillet, heat butter over medium heat.
15. Using a ladle, pour about 2 Tbsp.
16. corn-cake batter into pools spaced 2 inches away from each other.
17. Cook till edges begin to bubble, about 1 1/2 min.
18. Turn and cook till golden brown on bottom, about 1 1/2 min.
19. Repeat with remaining batter, keeping finished corn cakes on a heat-proof plate in the oven.
20. This recipe yields 12 servings.

yellow cornmeal, sugar, salt, flour, baking pwdr, buttermilk, corn kernels, egg, butter

Taken from cookeatshare.com/recipes/buttermilk-corn-cakes-with-kathy-95940 (may not work)