Buttermilk Corn Cakes
- 1 cup sifted all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup buttermilk
- 1 large egg
- 2 tablespoons corn oil, melted butter, or bacon drippings
- 1¼ cups canned or thawed, frozen whole-kernel corn, well drained
Instructions:
These are popular in many parts of the South both as breakfast food and as a potato substitute.
- Spritz a griddle or large heavy skillet well with nonstick cooking spray and set aside.
- Combine the flour, sugar, baking powder, baking soda, salt, and pepper in a large mixing bowl and make a well in the center.
- Whisk the buttermilk, egg, and oil in a small bowl until frothy and mix in the corn. Pour into the well in the dry ingredients and stir only enough to mix; the batter should be lumpy.
- Set the griddle over moderately high heat for about 1 minute or until a drop of the batter sizzles. Using a scant ¼ cup of batter for each corn cake, drop onto the griddle, spacing the cakes about 2 inches apart and spreading each until about 4 inches in diameter (an offset spatula spritzed with nonstick cooking spray is the gadget to use here).
- Cook the corn cakes for about 2 minutes or until bubbles appear on the surface and these begin to break. Using a pancake turner that has been lightly coated with nonstick cooking spray, turn the pancakes and brown the flip sides for 2 to 2½ minutes. As the corn cakes brown, transfer them to a heated plate.
- Serve for breakfast with maple syrup, sorghum molasses, or, if having country ham, with red-eye gravy. Or serve in place of potatoes and pass a little bowl of melted butter or gravy (pork and chicken gravy are best) so that everyone can help themselves.