Name: Corn & Scallion Griddlecakes
Total time: 35 min
Ingredients: 1 large egg; 1 ½ cups buttermilk; 3 teaspoons canola oil, divided; 1 teaspoon salt; ¼ teaspoon freshly ground pepper; 2 cups cooked corn kernels, (from 2-3 ears); 6 scallions, finely chopped; ½ cup grated smoked Cheddar cheese; 1 jalape&#241;o pepper, seeded and minced; 1 cup yellow cornmeal, preferably stone-ground; 2 tablespoons all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¾ cup tomato salsa; 6 tablespoons reduced-fat sour cream

Directions

Step 1

Preheat oven to 200 degrees F.

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Step 2

Whisk egg, buttermilk, 2 teaspoons oil, salt and pepper in a bowl. Stir in corn, scallions, cheese and jalapeno.
Step 3

Whisk cornmeal, flour, baking powder and baking soda in another bowl; stir into wet ingredients.
Step 4

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.
Step 5

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.

Nutrition Facts

Per Serving:

267 calories; protein 9.9g; carbohydrates 36g; dietary fiber 3.2g; sugars 7.5g; fat 9.8g; saturated fat 3.9g; cholesterol 48.9mg; vitamin a iu 583.8IU; vitamin c 12mg; folate 49.2mcg; calcium 209.1mg; iron 1.8mg; magnesium 43mg; potassium 404.6mg; sodium 886.8mg; thiamin 0.3mg.

Exchanges:

2 starch, 1/2 medium-fat meat, 1 fat

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts