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In a large mixing bowl, place cornmeal, flour, sugar, baking soda & salt. Mix with a spoon. Make a well in the center. In a medium bowl, beat egg, buttermilk and melted butter. Pour mixture into well, stir until just blended. Gently stir in corn. Cover and let rest for 5 minutes. Heat a griddle, ligthly grease. Pour about 1/4 cup of batter onto hot heated griddle. Turn when bubbles form on top, about 2 to 3 min. Turn and cook until golden brown, about 2 to 3 minutes more. To serve top with sour cream, bacon bits and chives if desired.
Serves 6 – 2 corncakes each
Belinda Myers, Dallastown
Finalist
2005 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest