Corn Cakes With Parmesan Cheese
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Yellow Cornmeal1 cup
All-Purpose Flour1 tsp
Baking Soda1 tsp
Salt1 tsp
Ground Black Pepper2 large
Egg1 cup
Green Onion (chopped)Directions:
1
Whisk yellow cornmeal, flour, baking soda, salt and black pepper in large bowl to blend
2
Stir in grated Parmesan cheese
3
Whisk buttermilk and eggs in medium bowl until well blended
4
Stir in thawed yellow corn and chopped green onions
5
Add buttermilk mixture to cornmeal mixture and whisk just until blended
6
Spray large nonstick skillet with vegetable oil spray; heat over medium heat
7
Working in batches and removing skillet from heat and spraying with vegetable oil spray before each batch, drop batter into skillet by scant 1/4 cupfuls
8
Cook until corn cakes are golden brown, about 1 1/2 minutes per side
9
Serve corn cakes warm
10
Whisk yellow cornmeal, flour, baking soda, salt and black pepper in large bowl to blend
11
Stir in grated Parmesan cheese
12
Whisk buttermilk and eggs in medium bowl until well blended
13
Stir in thawed yellow corn and chopped green onions
14
Add buttermilk mixture to cornmeal mixture and whisk just until blended
15
Spray large nonstick skillet with vegetable oil spray; heat over medium heat
16
Working in batches and removing skillet from heat and spraying with vegetable oil spray before each batch, drop batter into skillet by scant 1/4 cupfuls
17
Cook until corn cakes are golden brown, about 1 1/2 minutes per side
18
Serve corn cakes warm