- Recipes Home
- Interest Groups
Southwestern Corncakes Recipe
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Baking soda||1⁄4 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Canola oil||1 Tablespoon|
|Buttermilk||3⁄4 Cup (12 tbs)|
|Eggs||2 Large, beaten|
|Corn kernels||1 Cup (16 tbs), thawed, drained|
|Monterey jack cheese||1⁄4 Cup (4 tbs), grated|
|Red bell pepper||1⁄4 Cup (4 tbs), finley diced|
|Green onions||2 Small, thinly sliced|
|Cilantro||2 Tablespoon, chopped|
|Hot chili pepper||1 Small, minced|
Serving size: Complete recipe
Calories 1462 Calories from Fat 360
% Daily Value*
Total Fat 41 g63.1%
Saturated Fat 9.3 g46.5%
Trans Fat 0.1 g
Cholesterol 452.9 mg
Sodium 1189.9 mg49.6%
Total Carbohydrates 212 g70.8%
Dietary Fiber 37.5 g150%
Sugars 3.6 g
Protein 55 g110.9%
Vitamin A 110.3% Vitamin C 132.8%
Calcium 29.7% Iron 39.9%
*Based on a 2000 Calorie diet
Stir in canola oil, buttermilk, and eggs just until combined.
Fold in corn, cheese, bell pepper, green onions, cilantro, and chili pepper.
Preheat griddle at appropriate setting for 5 minutes, then adjust to cook setting.
Drop batter onto griddle by 1/4 cupfuls to make pancakes; cook 3 to 4 minutes, or until golden, turning after half the cooking time.
Repeat with remaining batter.
To make appetizer-size corncakes, drop batter onto griddle by spoonfuls and adjust cooking times to 2 to 3 minutes.