Fresh Corn Griddlecakes
Ingredients
5 tbsp.
cornmeal
3 tbsp.
flour
½ tsp.
baking powder
½ tsp.
baking soda
¼ tsp.
kosher salt
- freshly ground Kowalski's Black Peppercorns, to taste
½ cup
plain 2% Greek yogurt
3 tbsp.
skim milk
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1
egg
14 oz. (approx. 2 ½ cups)
fresh sweet corn kernels
¾ oz.
finely chopped fresh basil, plus more for garnish
- cooking spray, as needed
¼ cup (approx.)
Kowalski's Tomato & Basil Pasta Sauce, for serving (optional)
Directions
- In a medium mixing bowl, whisk together first 6 ingredients (through pepper); set aside.
- In a separate medium mixing bowl, whisk together yogurt, milk, oil and egg.
- Gently mix wet ingredients into dry ingredients until just combined.
- Fold in corn and basil.
- Heat a large nonstick skillet or griddle over medium heat; spray with cooking spray.
- Working in batches, scoop about ⅓ cup batter into the skillet; form batter into 3-4" circles, pressing down slightly. Cook until edges are set and dry and bottom of corncakes are dark golden-brown (2-3 min.). Flip corncakes; cook until golden-brown on the other side (1-2 min.). Wipe skillet clean; respray pan and repeat with remaining batter.
- Top with sauce, if desired; garnish with basil. Serve warm.
