Fresh Corn Cakes
By: Helen Pitlick
Published: Thursday, December 3, 2009 - 1:38am

Ingredients




1 cup all-purpose flour
1/2 cup yellow or blue cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, separated
1 cup milk
1/4 cup butter melted
1 cup cooked whole kernel corn
4 green onions, thinly sliced
1/2 medium sweet red pepper, finely chopped
1 can (4 ounces) chopped green chilies 
cooking oil, for frying 
maple syrup, optional

Preparation

1 In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. 2 In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy).  3 Stir in the corn, green onions, red pepper and green chilies; set aside. In a small mixing bowl, beat egg whites until stiff peaks form. Gently fold into batter.  4 For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.

About


A southwestern-inspired alternative to pancakes.