Nutrition per serving may change if servings are adjusted.
1 large egg
1 1/2 cups buttermilk
3 teaspoons canola oil, divided
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups cooked corn kernels, (from 2-3 ears)
6 scallions, finely chopped
1/2 cup grated smoked Cheddar cheese
1 jalapeño pepper, seeded and minced
1 cup yellow cornmeal, preferably stone-ground
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
Preheat oven to 200 °F.
Whisk egg, buttermilk, 2 teaspoons oil, salt and pepper in a bowl. Stir in corn, scallions, cheese and jalapeno.
Whisk cornmeal, flour, baking powder and baking soda in another bowl; stir into wet ingredients.
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.
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.