1 cup fine ground yellow cornmeal
1 c. self rising flour
4 TBS sugar
2 c. buttermilk
6 TBS corn oil (I am using vegetable b/c I have it)
2 cups fresh corn kernels (I am using thawed frozen ones)
Heat a griddle or large non stick skillet over medium high heat. Place cornmeal, flour & sugar in a large bowl and mix together. In a separate bowl, combine eggs, buttermilk, oil & corn & stir until blended. Fold liquid ingredients into dry, gently stirring just until incorporated; do not over-mix. Spray the griddle w/ cooking spray. Ladle 1/2 cup of corn mixture onto hot griddle. Cook over medium heat for 3-4 minutes on each side or until cooked through. Repeat until no batter remains.
* If you have all purpose flour and want to substitute: Add 1 1/2 teaspoon of baking powder and 1/4 to 1/2 of a teaspoon of salt to every 1 cup of all-purpose flour
*To make buttermilk: Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line.
Down Home Diner
Reading Terminal Market
12th & Filbert Streets