¾ cup yellow cornmeal
¾ cup whole wheat pastry flour
¾ teaspoon salt
½ teaspoon dried thyme (1 teaspoon fresh)
½ teaspoon baking soda
¼ teaspoon pepper
2 large eggs, lightly beaten
1 ½ cup buttermilk
1 cup frozen corn
½ red bell pepper, ½-inch dice
2 scallions, thinly sliced
1 cup sour cream
- Combine the cornmeal, flour, salt, thyme, baking soda, and pepper into a large mixing bowl.
- Combine the buttermilk and eggs into another mixing bowl.
- Stir the wet ingredients into the dry mixture until blended.
- Stir in the prepared vegetables.
Heat a skillet or griddle over medium heat, coat surface with a mixture of olive oil and butter. Using a ¼ cup measuring cup, pour batter onto hot skillet or griddle and cook just until bubbles appear on the surface and edges of the corn cake, 2-3 minutes. Flip the corn cake and cook for another 2 minutes. Repeat with the remaining batter.
Serve with sour cream and salsa.