Griddle Corn Cakes

Ingredients

1 jalapeño, seeded and cut into 4 pieces
¾ cup unbleached, all-purpose flour (+ ½ cup if using frozen corn)
1/3 cup yellow cornmeal (+ 1/3 cup if using frozen corn)
1 teaspoon kosher salt
pinch freshly ground black pepper
½ teaspoon baking powder
1 teaspoon granulated sugar
3 ears fresh corn (or about 2½ cups kernels), divided
1 large egg, lightly beaten
½ cup reduced-fat buttermilk
1 tablespoon unsalted butter, melted
crème fraîche or sour cream (optional)
chopped fresh chives, for garnish (optional)

Instructions

Place the jalapeño in the bowl of a Cuisinart® Food Processor, fitted with the metal chopping blade. Pulse until roughly chopped. Add flour, cornmeal, salt, pepper, baking powder, and sugar. Pulse 3 to 4 times to combine. If using fresh corn, cut kernels from cob using a serrated knife. Add two cups of kernels to the flour mixture. Pulse 4 to 5 times; scrape down sides of the bowl. With the food processor running, slowly add the egg and buttermilk to the mixture. Process until well combined.

Transfer mixture to a large bowl. Stir in reserved corn.

Fit the Cuisinart® Griddler® Combo with both griddle plates and preheat to high.

Once the grill is preheated, brush the griddle plates with the butter. Using a 1/3-cup measure, scoop six portions of batter onto the hot griddle. Cook 4 to 6 minutes per side, or until well browned. Repeat with remaining cakes.

Serve with crème fraîche or sour cream and freshly chopped chives.

Nutritional Information Per Serving

This recipe can be prepared using the following Cuisinart® products:
Griddler™ Combo