Ingredients for Skillet Corn Cakes
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- Baking Soda
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup buttermilk
- 1 large egg
- Half And Half Cream
- Butter
- Green Onions
- Sour Cream
- Cayenne
- Yellow Onion
- 1 cup corn kernels (fresh or frozen)
- Olive Oil
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How to Make Skillet Corn Cakes
- Sauté 1/2 cup chopped yellow onion in a skillet over medium heat until softened and translucent (about 5 minutes). Add 1 cup of corn kernels and sauté for another 3-5 minutes, until slightly tender. Set aside to cool.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornmeal, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1/4 cup granulated sugar.
- In a separate bowl, whisk together 1 cup buttermilk, 1 large egg, 1/2 cup half-and-half, and 2 tablespoons melted unsalted butter. Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
- Gently fold in the sautéed onions and corn.
- Heat a lightly oiled nonstick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each corn cake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
30g
Fat
47g
Carbs
18g
