Breakfasts/skillet corn griddle cakes

Makes: 6 side dish servings

Active Time: 35 minutes

Total Time: 35 hour

From: Better Homes and Gardens July 2012

Ingredients

1 tbsp oil

1 1/4 cups fresh corn kernels

1/4 cup all purpose flour

1/4 cup yellow corn meal

1/4+ tsp. salt

1 tsp. baking powder

1/2+ cup milk

1 egg lightly beaten

1 tbsp. vegetable oil

1 tbsp. finely chopped onion

1/2 cup sour creme optional

1/2 cup tomato, chopped

1/4 cup green onions, sliced

1/4 cup fetta cheese

Directions

Step 1

In a 12-inch non-stick skillet heat 1 tbsp. oil over medium heat. Add corn kernels in even layer, sprinkle generously with salt. Cook without stirring 3-4 minutes until the kernels are sizzling. Give the pan a shake and continue cooking for 16 minutes until the kernels are brown. Reserve 2 tbsp. for garnish.

Step 2

Meanwhile, in a medium bowl whisk together flour, corn meal, 1/4 tsp. salt and baking powder. Which in milk, egg and 1 tbsp. vegetable oil, mixing just until batter is smooth. Stir in chopped onion and remaining brown corn.

Step 3

Wipe out skillet with lightly oiled paper towel and put over medium heat. Drop batter by 1 or 2 tbsp. measure. Cook until brown on one side and batter appears set, about 1 minute. Turn and cook one additional minute or less. Repeat, set aside and keep warm.

Step 4

Top each griddle cake with sour creme, tomato, corn kernels, green onions, and fetta cheese.