1 c polenta or corn meal
2/3 c flour
1 t baking powder
1 t baking soda
1 t sugar
1/4 t salt
1 egg
1 2/3 c buttermilk
1/2 c sliced green onions (optional)
2 c corn kernels (fresh cut, frozen or drained can)
1 1/2 T melted butter
In a large bowl, mix polenta, flour, baking powder, baking soda, sugar and salt.
Add egg and buttermilk. Beat with a whisk until batter is smooth. Stir in onions, corn and butter.
Cook as you would a pancake, on a griddle or frying pan over medium heat. Serve with hot sauce
to sprinkle over the cakes.
Makes 18 4" pancakes.
I only make this dish when fresh local corn is available. Cut the kernels off the cobs by standing the corn on its end and cutting the kernels with a sharp knife.
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