Savory Buttermilk Corn Cakes

Let’s get our corn cakes on, shall we? This it the perfect side dish on so many levels…..warms up the tummy, uses ingredients you probably have on hand, finishes up that leftover buttermilk, PLUS feels like you are being a little decadent by having a bit of breakfast for dinner.

Ready to eat

Here’s the recipe, so let’s get to making these puppies.

Corn in the Pan

Fold wet and dry

Easy steps. Start by getting the corn mixture toasty (we added sun-dried tomatoes and dried jalapenos,  but omitted the scallion and bell pepper). While that cooks, mix together the dry ingredients. Then mix together the wet ones. Add wet to dry. Fold in the warm corn mixture.

See, easy as pie pancakes!

Fold in Corn

BOOM! Ready for the griddle…

On the grill they go

Cooking on the griddle

Don’t forget to flip!!

Flip the 'cakes

Ready for your dining enjoyment! Being all about “clean the fridge night”, we enjoyed these with leftover chicken and roasted veggies. So, excuse me while I LICK clean the plate…

Ready to eat

 

 

 

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About Our Kitchen Inventions

Inspired by travels to Italy, cooking with fresh ingredients, sharing our Kitchen Inventions dinners with friends, and enjoying good wine. Photography and cooking are the main focus for our site. Please stop by Wade's website to enjoy more of his works of photography.
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4 Responses to Savory Buttermilk Corn Cakes

  1. Well Susan, How have you been? I swear it feels like we’re living down in your neck of the woods these past couple of weeks but this morning the heat finally broke!

    These look terrific – nice job.

    Like

    • Thanks for asking – I’ve been working on a project fulltime since mid-Dec so no posting for me! It’s been a super hot summer here, but FINALLY getting some rain and a bit cooler (at least in the mornings). Humid!! How are you and yours? Feel so out of touch this year…..will get back into posting now that my project is coming to a close. Take care!! Keep in touch.

      Liked by 1 person

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