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  • 1 1/2 cups frozen whole kernel corn
  • 1 cup all purpose flour
  • 1/2 tsp. salt
  • 1/2 cup buttermilk
  • 1 egg, slightly beaten
  • 1/2 cup cornmeal
  • 1/4 tsp. baking soda
  • 2 Tbs. butter, softened
  • Chives
  • 1 1/2 tsp. baking powder
  • 3/4 cup milk
  • 1/8 cup sugar
  • Cherry tomatoes, quartered

Instructions: 

  1. Thaw frozen corn and pat dry with paper towels. Line a baking pan with foil, lightly greast the foil. Spread corn in prepared pan. Bake in 450 degree oven for 10 minutes; stir. Bake 10 minutes more until golden brown, stirring once or twice. Remove from oven, set aside.
  2. In a medium bowl, combine flour, cornmeal, baking powder, salt and baking soda.
  3. In a 2 cup glass measure, combine milk and buttermilk.
  4. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and egg; beat until well combined. Alternately add flour mixture and milk mixture, beating on low speed after each addition-just until combined. Stir in corn.
  5. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surgace. For each pancake, spread about 2 Tbs. butter in a circle about 2 inches in diameter. Cook over medium heat until pancakes are golden brown, turning to cook second side when pancake surfaces are bubbly and the edges are slightly dry (about 2 to 3 minutes per side). Serve immediately or keep warm in a loosely covered oveproof dish in a 330 degree oven.
  6. Serve with Tomato and Sour Cream Sauce. (see instructions below)
  7. Garnish with cherry tomatoes and chives. Makes 8 to 10 servings as a side dish. Pancakes may be cooked the day before and served at room temperature too.

These great recipes can be found on pages 40 and 41 of "Recipes in Perpetuity".

Tomato and Sour Cream / Yogurt Sauce

In a medium bowl, combine:

 
  • 1/2 cup sour cream
  • 1/2 cup corasely chopped cherry tomatoes
  • 2 Tbs. finely chopped onion
  • 1/4 tsp. freshly ground black pepper
  • Hot sauce to taste
  • 1/2 cup Greek yogurt
  • 1/4 cup snipped fresh chives
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder

Makes about 2 cups.

 

These great recipes can be found on pages 40 and 41 of "Recipes in Perpetuity".

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