Corn & Scallion Griddlecakes

Serving Size : 6
Ingredients

for prepare Corn & Scallion Griddlecakes

:

Amount	Measure	Ingredient - Preparation Method
1	large	egg
1 1/2	cups	buttermilk
3	teaspoons	canola oil
1	teaspoon	salt
1/4	teaspoon	freshly ground black pepper
2	cups	cooked corn kernels
from 2 to 3 ears corn & scallion griddlecakes
6		scallions - finely chopped
1/2	cup	grated smoked cheddar cheese
1		jalapeno pepper
seeded and minced corn & scallion griddlecakes
1	cup	yellow cornmeal
preferably stone-ground corn & scallion griddlecakes
2	tablespoons	all-purpose flour
1	teaspoon	baking powder
1/2	teaspoon	baking soda
3/4	cup	tomato salsa
6	tablespoons	reduced-fat sour cream

1. Preheat oven to 200°F. 2. In a bowl, whisk egg, buttermilk, 2 teaspoons oil, salt and pepper. Stir in corn, scallions, cheese and jalapeno 3. In another bowl, whisk cornmeal, flour, baking powder and baking soda; stir into wet- ingredients. 4. Brush remaining 1 teaspoon oil evenly over a large nonstick skillet; heat over medium heat. Use about 3 tablespoons of batter for each griddlecake. Working in batches, spoon batter into hot skillet and spread into 3-inch rounds. Cook until lightly browned on the bottom and set around the edges, about 2 minutes. Turn the cakes with a spatula and cook until lightly browned on the other side, 1 to 2 minutes more. 5. Transfer griddlecakes to an ovenproof platter, cover loosely with foil and keep warm in the oven until all of the batter is cooked. Serve hot with salsa and sour cream. Makes 24 griddlecakes, for 6 servings. 395 calories per serving; 12 grams protein; 11 grams fat (3.5 grams saturated fat); 65 grams carbohydrate; 730 mg sodium; 48 mg cholesterol; 9 grams fiber.

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