Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (160g) yellow cornmeal, medium grind
  • ¼ cup (50g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup (240ml) buttermilk
  • ¼ cup (60ml) vegetable oil, plus more for greasing the pan
  • ½ cup (75g) canned or frozen corn kernels, drained (optional)
  • 2 tablespoons chopped fresh chives or green onions (optional)

Instructions:

  1. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together egg, buttermilk, and vegetable oil.
  3. Gradually pour the wet ingredients into the dry ingredients, whisking until just combined. Do not overmix – a few lumps are okay.
  4. Gently fold in corn kernels and chives/green onions (if using).
  5. Heat a griddle or large skillet over medium heat. Grease lightly with vegetable oil.
  6. Pour ¼ cup portions of batter onto the hot griddle.
  7. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
  8. Serve warm with your favorite toppings. Enjoy these delicious corn cakes!