"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Griddled Corn Cakes Recipe

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This recipe for Griddled Corn Cakes, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Miller
Added: Wednesday, May 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup freshly grated corn off cob, & liquid
3/4 cup milk
2 T. unsalted butter
pinch of salt
1/2 t. freshly cracked black pepper
2 t. minced fresh green jalapeņo
1/2 cup yellow cornmeal
1/4 cup buttermilk
1 large egg, separated
3 green onions/scallions
2 T. unsalted butter

Directions:
Directions:
In a 2 qt. saucepan, combine corn, milk, 2 T. butter, salt, pepper & jalapeņo. Bring to a simmer over medium heat. Slowly add the cornmeal, stirring quickly so that it doesn't form lumps. Cook about 2 minutes until mixture is thick. Slowly add buttermilk, stir until blended & remove from heat. Let mixture cool slightly. Blend in the egg yolk. In a clean dry mixing bowl, beat the egg white til soft peaks form. Fold the egg white & scallions into the batter. On a lightly buttered, preheated griddle, pour a tablespoon of batter to form a 2-inch pancakes. Cook til bubbles appear & turn over & cook for about 20 seconds on the other side. Repeat, adding butter to the griddle as needed.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
These are very good served with fish as an alternative to hush puppies. If you don't have fresh corn, you can substitute a half cup of canned creamed corn.

 

 

 

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