Corn Cakes


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


  1. Combine the cornmeal, flour, salt, thyme, baking soda, and pepper into a large mixing bowl.
  2. Combine the buttermilk and eggs into another mixing bowl.
  3. Stir the wet ingredients into the dry mixture until blended.
  4. 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.

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