Hot-Off-The-Griddle Corn Cakes
Summary
 | |
| Yield | |
|---|---|
| Prep time | 20 minutes |
Description
Hot-Off-The-Griddle Corn Cakes
Ingredients
- 1 (15 oz) Libby’s® whole kernel sweet corn, drained, divided
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄2 cup finely diced red bell pepper
- vegetable oil cooking spray or vegetable oil (for griddle)
- sour cream
Instructions
Combine all ingredients except bell pepper, ¼ cup of corn and cooking spray in the container of an electric blender. Blend about 30 seconds or until evenly mixed and almost smooth. Transfer corn mixture to a bowl and mix in bell pepper and remaining corn. Heat a griddle or large, heavy skillet over medium-low heat; coat lightly with cooking spray or oil. Spoon generous tablespoons of batter onto the hot griddle, spacing them a few inches apart. Cook 3 to 4 minutes on each side or until cooked through and well browned. Repeat with cooking spray and remaining batter. Garnish with a dollop of sour cream. Serve hot.
