Before preparing this recipe, stand the corn on end and with a sharp knife, slice down to remove the kernels. Slice again to get the inner parts of the kernel that is so tasty.
Ingredients:
I cup fresh corn kernels
1/2 red bell pepper, chopped
3/4 cup fat-free buttermilk
1/4 cup chopped fresh chives
1 large egg, lightly beaten
2 teaspoons canola oil
1 teaspoon fresh thyme leaves
1 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne
Directions:
- Combine the corn, bell pepper, buttermilk, chives, egg, oil, and thyme in a medium bowl.
- Combine the remaining ingredients in a large bowl. Slowly stir the coron mixture into the flour mixture just until combined. Let stand 5 minutes.
- Spray a nonstick skillet with nonstick spray and set over medium heat. When a drop of water sizzles on it, pour half of the batter onto it by 1/4 cupfuls. Spread to 3-inch rounds. Cook just until bubbles appear on the surface of the cakes.- 2-3 minutes
- Flip and cook until golden, 2-3 minutes. Repeat with the remaining batter, making a total of 8 corn cakes.
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