Polenta Corn Cakes Recipe

Notes: Serve with thinly sliced prosciutto, sliced tomatoes, and broiled green onions or leeks with some of their green tops. Spoon chipotle sauce onto pancakes or present it in a small cup (one made of lettuce works well). Garnish with slivers of green onions.

1 cup polenta

2/3 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon sugar

1/4 teaspoon salt

1 large egg

1 2/3 buttermilk

1/2 cup sliced green onions, including some green tops

1 cup corn kernels (fresh-cut, frozen, or drained canned)

1 1/2 tablespoons melted butter or margarine

Chipotle sauce

Step 1

In a large bowl, mix polenta, flour, baking powder, soda, sugar, and salt.

Step 2

Add egg and buttermilk. Beat with a whisk until batter is smooth. Stir in onions, corn, and butter.

Step 3

Place a griddle or 10- to 12-inch frying pan (nonstick, if desired) over medium heat. When it's hot, spoon batter in 1/4-cup portions onto griddle, spacing slightly apart. Cook until edges look dry, turn with a wide spatula, and brown bottoms, 2 to 3 minutes total.

Step 4

Serve pancakes as cooked, or arrange in a single layer on racks on baking sheets and keep warm in a 150° oven up to 15 minutes.

Step 5

Stack pancakes on plates and serve with chipotle sauce added to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories310

% Daily Value *
Total Fat 5.1g7%

Saturated Fat 2.5g13%
Cholesterol 46mg16%
Sodium 504mg22%
Total Carbohydrate 56g21%

Dietary Fiber 6.1g22%
Protein 9.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Polenta Corn Cakes