“From an old Gourmet magazine these are delicious”
READY IN:
40mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl whisk together cornmeal, flour, salt, baking soda, pepper and sugar.
  2. In another bowl whisk together 2 tbs of butter, the eg and the buttermilk, stir in the corn the onion, jalapeno and cheese. Stir in cornmeal mix til batter is just moistened.
  3. Heat griddle or skillet to high heat, brush with melted butter.
  4. Drop batter by 1/4 cup measure onto griddle.
  5. Spread slightly til it makes 3 1/2 inch to 4 inch cakes.
  6. Cook for 2 to 3 minutes on each side until golden, put on heatproof platter, keep warm until all are done.

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