1 Tablespoon vegetable or olive oil
1 1/2 cups of corn kernals, freshly cut from the cob
1/4 cup all purpose flour
1/4 cup cornmeal
1/4 teaspoon sea salt
1 teaspoon baking powder
1/2 cup milk
1 egg, slighty beaten
1 tablespoon chopped onion
1 Tablespoon vegetable oil
1/2 cup chopped tomato
1/4 cup sliced green onion
1/4 cup crumbled feta cheese- I used tomato feta cheese
In a 12 inch nonstick skillet, heat 1 tablespoon vegetable oil over medium heat.
Add the corn kernals in an even layer; sprinkle generously with salt.
Cook, without stirring, for about 3-4 minutes until the corn kernals are sizzling.
Give the pan a shake and continue cooking about 15 minutes, or until kernals are slighty brown. Reserve 2 tablespoons of corn kernals.
Meanwhile in a bowl, whisk together flour, cornmeal, 1/4 tsp. salt, and baking powder.
Whisk in milk, egg, and the 1 tablespoon vegetable oil, mixing just until batter is smooth. Stir in the chopped onion and browned corn.
Wipe skillet out lightly with oil paper towel. Heat over medium heat. Drop batter by 1 or 2 tablespoons. cook about 1 minute per side and turn. Repeat with remaining batter.
Top each griddle cake with sour cream, if desired, tomato, green onion, feta cheese and reserved corn kernals.
I stacked mine for a great look! I also used a biscuit cutter to make mine more precise. Enjoy!
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