Recipe from Pennsylvania Vegetable Growers Association.
- 1 1/2 cups cornmeal, yellow
- 1/2 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 1/2 cups buttermilk
- 2 tablespoons butter, melted
- 1 1/2 cups sweet corn (fresh, cut off cob)
- Sour cream
- 8 bacon strips, fried and crumbled
- 2 tablespoons chives (fresh, snipped)
In a large mixing bowl, place cornmeal, flour, sugar, baking soda and salt. Mix with a spoon. Make a well in the center. In a medium bowl, beat egg, buttermilk and melted butter. Pour mixture into well, stir until just blended. Gently stir in corn. Cover and let rest for 5 minutes. Heat a griddle, lightly grease. Pour about 1/2 cup of batter onto hot heated griddle. Turn when bubbles form on top, about 2 to 3 minutes. Turn and cook until golden brown, about 2 to 3 minutes more. To serve, top with sour cream, bacon bits and chives if desired.