COUNTRY CORNCAKES

Country Corncakes image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 14 corncakes.

Number Of Ingredients 10

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Ingredients

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 or frozen corn
Optional: sour cream, 6 bacon strips cooked and crumbed and 2 Tbsp minced chives

Steps:

In a bowl, combine the first 5 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 the top, 2-3 minutes. Cook until second side is golden brown. Top with the sour cream, bacon and chives if desired.

Nutrition Facts : Calories 220 calories, Fat 5g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.