These old-fashioned Corn Cakes make a nice change for breakfast, or a delicious side dish for lunch or dinner. Serve with a dollop of yogurt or sour cream.
Makes 10 cakes.
Ingredients:
- 1 c all purpose flour
- 1 tsp baking powder
- 1 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 egg, lightly beaten
- 1 c buttermilk
- 1 c canned corn, drained
- 1/2 c red bell pepper, minced (or use drained bottled pimiento)
- 1 Tbsp butter
Directions:
- In a large bowl, blend the flour, baking powder, onion powder, salt, and pepper. Make a well in the center, and pour in the egg, buttermilk, corn, and red bell pepper. Blend just enough to dampen all the dry ingredients.
- In a large skillet over medium low heat, melt half of the butter and coat the bottom. Drop the batter in 1/3 cup measures, placing 5 cakes in the pan. Fry until well browned, turn and fry the other side. Repeat this process for the remaining batter. Serve hot.