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
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 cooked and crumbled bacon strips, and 2 tablespoons minced chives
Directions
- 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 sour cream, bacon and chives if desired.
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