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Corn Cakes With Green Chile and "buttermilk"

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“A version of Epicurious corn cakes without real buttermilk in them. I also used corn grits and let the whole recipe stand in the fridge for a few hours to let the grits soften.”
READY IN:
3mins
SERVES:
6
YIELD:
12 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine soymilk and vinegar to make "buttermilk.".
  2. In a bowl whisk together the cornmeal, the flour, the salt, the baking soda, the pepper, and the sugar. In another bowl whisk together 2 tablespoons of the butter, the egg, and the buttermilk, stir in the corn, the onion, the roasted pepper, the chili, and Monterey Jack, and stir in the cornmeal mixture, stirring until the batter is just combined. Heat a griddle over moderately high heat until it is hot, brush it lightly with the additional butter, and working in batches drop the batter by a 1/4-cup measure onto the griddle. Spread the batter slightly to form 3 1/2- to 4-inch cakes, cook the cakes for 2 to 3 minutes on each side, or until they are golden, transferring them as they are cooked to a heatproof platter, and keep them warm.

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