Sweet Corn Griddle Cakes with Native Tomatoes - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Sweet Corn Griddle Cakes with Native Tomatoes

(Published Tuesday, Sept. 6, 2016)

Ingredients:

  • ½ Cup cornmeal
  • ½ Cup all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup milk
  • 1 Tbsp. white vinegar
  • 1 large egg
  • 1 Tbsp. canola oil
  • ¾ cup cooked corn kernels
  • 1 ½ cups diced native tomatoes

Instructions:

  • Preheat a griddle to 350 degrees Fahrenheit.
  • Sift together the first 5 dry ingredients into a bowl.
  • In a separate bowl, combine the next 4 liquid ingredients, whisk until smooth.
  • Add the liquid ingredients to the dry ingredients, and whisk until barely smooth. Stir in the corn kernels.
  • Cook on a lightly greased griddle in ¼ cup amounts for about 3 minutes per side until done. Serve warm topped with fresh tomatoes. Enjoy!

For more ideas, visit Chef Jamie's Facebook page.

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