Corn and Green Chile Griddle Cakes
Slightly spicy and sweet green chile and corn griddle cakes pan fried rice bran oil and served with a fresh sweet pepper salsa.
Ingredients
3/4 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon chili powder
3/4 cup buttermilk
1 large egg
3 tablespoons unsalted butter, melted
1 cup sweet corn
4 ounces green chiles
1/4-1/3 cup rice bran oil, for cooking
Sour cream, for serving
Salsa:
1/2 red onion, chopped
1 cup sweet peppers, chopped
1 cup cherry tomatoes, chopped
2 scallions, chopped
2 tablespoons cilantro, chopped
1/2 teaspoon salt
1 lime, juice only
Helpful Equipment
Directions
1) For salsa, combine chopped ingredients in a medium bowl and add lime juice. Season with salt and set aside until needed.
2) Stir together dry ingredients for griddle cakes in a medium bowl.
3) Add buttermilk, egg, and melted butter. Stir until combined and then fold in sweet corn and green chiles.
4) In a large cast iron skillet, heat rice bran oil over medium heat. Once hot, add batter in 1/4 cup amounts. Let fry for about 3 minutes per side. Gently flip.
5) When cakes are done frying, remove and let dry on a paper towel.
Serve griddle cakes with sour cream and big spoonfuls of pepper salsa.