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Ingredients
- Note: Substitute Almond meal for flour to make gluten free version
- 1/2 cup yellow cornmeal
- 3/4 cup all purpose flour
- 1/2 tsp baking soda
- salt + pepper
- 1 1/4 cups buttermilk
- 1 large egg
- 2 ears corn, kernels removed from cob (about 1 cup)
- 1/2 tsp chili powder
Preparation
Step 1
1. Whisk cornmeal, flour, baking soda, 3/4 tsp salt, 1/4 tsp pepper, 1/2 tsp chili powder in medium bowl.
2. Whisk buttermilk and egg in second medium bowl.
3. Stir wet ingredients into dry until just combined.
4. Stir in corn.
5. Heat 1 tbsp oil in large non stick skillet until shimmering.
6. Pour 1/4 cup batter into pan and cook until done (1 to 3 minutes per side).
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