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Summer Corn Cakes

List of Ingredients




1/2 tsp. baking soda
1 tsp. salt
2 tsp. baking powder
1/4 cup canola oil plus extra for skillet
1 cup yellow or white cornmeal
1 cup low-fat buttermilk
1 cup fresh corn kernels
2 tbsp. chives or parsley for garnish



Recipe



Combine baking soda, salt, baking powder, ¼ cup oil, cornmeal, buttermilk and corn kernels in large mixing bowl. Pour just enough oil into large, heavy, oven-proof skillet to coat bottom. Place skillet in preheated oven on bottom rack and heat at 425º until hot, about 10 minutes. When hot, remove and drop batter by tablspoons in pan, leaving space around each cake for them to spread while cooking. Return skillet to oven and bake 5 minutes. Turn cakes and bake 2 to 3 minutes more until crisp and golden on both sides. Continue baking corn cakes in this manner until all the batter is used. (If you have two skillets, you can bake two pans at a time and speed up the process.) To serve, arrange corn cakes on serving plate and sprinkle with fresh herbs. Makes about 20 corn cakes and will serve 4-6.