How To make Corn Pancakes(Mf)
1 cup buttermilk
plus more if needed 2 tablespoons corn oil
1/2 cup yellow cornmeal
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup minced red bell pepper
1 10 ounces pa frozen corn kernels :
thawed
2 eggs separated
1 scallion -- finely sliced
freshly ground black pepper
Blend the cup of buttermilk and corn oil together. Add the cornmeal and steep it to soften for 15 minutes while you get all the other ingredients together.
Meanwhile sift the flour with the baking powder, baking soda and 1/2 teaspoon of salt.
Combine the bell pepper, with corn kernels, egg yolks and scallion and season with freshly ground black pepper.
Right before you begin to make the pancakes, combine the buttermilk and cornmeal mixture with the bell pepper, corn and scallion mixture and stir well.
Whip the egg whites until stiff but not dry. Preheat the griddle. With a few swift strokes fold the dry ingredients into the wet ingredients (add more buttermilk if needed) and fold in the egg whites. Drop about 1/4 cup of batter onto the griddle and cook for about 2 to 3 minutes per side.
Serve with ham steaks.
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
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gluten free chickpea pancakes , a different flavor
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Mama's 10-Minute Hot Water Cornbread (RECIPE) | Phil Robertson
Think fried cornbread is bad for you? Phil Robertson says his mother cooked this southern classic her entire life, and it finally got her ... at 96. You've gotta try this!
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CORN KID DOESNT LIKE CORN
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Best Cornbread Recipe Ever!
Cornbread recipe
Box Jiffy corn muffin mix (yellow box)
8 oz carton sour cream
8.25 oz can cream corn
3 large eggs
1/3 cup veg oil
Mix all well in bowl , pour into a rectangular cake pan sprayed with Pam
Bake at 375 for approx 35 or until golden brown
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