| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3/4 cup unbleached flour
- 1/2 cup cornmeal
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 egg, slightly beaten
- 1 1/4 cups buttermilk
- 1 tablespoon oil
- 3/4 cup frozen corn, thawed
- 1 red jalapeno chili pepper, seeds and membrane removed, finely chopped (optional)
- 2 tablespoons cilantro, chopped (optional)
- Vegetable cooking spray
Instructions
- In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro.
- Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (u
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 271 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 9 g |
| Cholesterol | 43 mg |
| Sodium | 478 mg |
Reviews
I was not able to make this recipe as listed because I did not have all of the listed ingredients. I substituted a can of Mexicorn for the frozen corn and jalapeno. I also did not have any cilantro. Nonetheless, this was a delicious alternative to cornbread muffins. The meal this was served with also included bacon. All those tasting this recipe agreed that the bacon had a synergistic effect. Served with bacon or cooked with even a small amount of bacon grease turns this into a five star recipe. I highly recommend trying this the next time you have a hankering for cornbread.