Chile-Corn Griddle Cakes
Ingredients: 1 cup frozen corn niblets, thawed 1 cup cornmeal mix 1/2 cup buttermilk 1/2 cup boiling water 1/2 cup chopped green chiles 1 tablespoon vegetable oil 1/4 teaspoon ground cumin Butter Instructions: Whisk together first 7 ingredients, whisking just until dry ingredients are moistened. (Batter will be thin.) Spoon batter by level 1/4 cupfuls […]
Ingredients:
1 cup frozen corn niblets, thawed
1 cup cornmeal mix
1/2 cup buttermilk
1/2 cup boiling water
1/2 cup chopped green chiles
1 tablespoon vegetable oil
1/4 teaspoon ground cumin
Butter
Instructions:
Whisk together first 7 ingredients, whisking just until dry ingredients are moistened. (Batter will be thin.)
Spoon batter by level 1/4 cupfuls onto a hot (375°) greased griddle or a greased nonstick skillet over medium-high heat. Cook, in batches, 3 to 4 minutes or until tops are covered with bubbles and edges look slightly dry and cooked turn and cook until done. Serve with butter.
Adapted from Southernliving.com