Savory Corn Griddle Cakes

3/4 c Unbleached flour
1/2 c Cornmeal
1 ts Baking soda
1/2 ts Salt
1 tb Sugar
1 Egg; slightly beaten
1 1/4 c Buttermilk
1 tb Oil
3/4 c Frozen corn; thawed
1 Red jalapeno chili pepper; seeds and membrane removed, finely chopped (optional)
2 tb Cilantro; chopped (optional)
Vegetable cooking spray

In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro.

Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (up to 15 minutes).

Yield: 4 servings

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