Categories: Breakfast, Pancakes

Ingredients

• 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup corn kernel (fresh is better but may substitute drained canned corn kernels)
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons butter, melted

Directions

1. In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.

2. Add in the corn kernels; toss to coat.

3. In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.

4. Add the buttermilk mixture to the dry ingredients; stir until just blended (don’t overmix).

5. Heat a large nonstick skillet or griddle over medium heat.

6. Brush a thin film of vegetable oil or spray with cooking spray.

7. Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.

8. Cook until the tops of cakes are covered with small bubbles and the bottoms are lightly browned; flip pancake and cook until other side is lightly browned.

9. Serve warm with maple syrup or powdered sugar and berries.

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