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Basic Cornbread
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 9
Corn Cakes
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 35
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Corn Cakes
Corn and House-Autry corn meal, plus chives and parmesan, make this a delicious and unique side dish.
Ingredients
- 1/2 cup House-Autry Yellow Plain Corn Meal
- 1 1/2 cups self-rising flour
- 1 tbsp sugar
- 1 large egg, lightly beaten
- 1 1/2 cups buttermilk
- 1 14-ounce can corn, drained
- 2 tbsp chives, chopped
- 1/4 cup parmesan cheese
- salt and pepper to taste
Directions
Sift the flour, corn and sugar into a large bowl. Whisk in the egg and buttermilk until smooth. Fold in the corn, scallions and cheese; season with salt and pepper. Spray nonstick cooking spray in a nonstick skillet or griddle. Spoon 3 tablespoons of the corn mixture into skillet. Cook for two minutes over medium heat; turn and cook other side until golden. Yield: Makes 35-40 small cakes.
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