COUNTRY CORNCAKES

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Country Corncakes image

Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh homegrown corn. When it's out of season, though, I do substitute canned or frozen corn in this favorite recipe. -Anne Frederick, New Hartford, New York

Provided by @MakeItYours

Number Of Ingredients 12

1-1/2 cups yellow cornmeal
1/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1-1/2 cups buttermilk
2 tablespoons butter, melted
1-1/2 cups fresh corn or frozen corn
Sour cream, optional
6 bacon strips, cooked and crumbled, optional
2 tablespoons minced chives, optional

Steps:

  • In a small bowl, combine the first five ingredients; make a well in the center. In another bowl, beat the egg, buttermilk and butter; pour into well and stir just until blended. Gently stir in corn; do not overmix. Cover and let stand for 5 minutes. , Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat. Turn when bubbles form on top, 2-3 minutes. Cook until the second side is golden brown. Top with the sour cream, bacon and chives if desired.

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