- 1 cup stone ground cornmeal
- 1/2 t salt
- 1/2 c grated Cheddar or Jack cheese
- 1 c milk
- 2 T butter
- 1/2-1 c sweet corn cut from the cob
- 1/4+ t ground chipotle chile
- 3 T veg oil
Scald milk. Remove from heat and add butter; allow to melt.
Mix cornmeal, cheese and chile powder in a bowl. Add milk and stir until a thick batter forms. Stir in the corn.
Allow batter to rest until the dough thickens.
Heat oil in large skillet and fry pancakes until browned and cooked through, 3-4 minutes per side.
These would probably be delicious with chives or scallions added to the batter. They are terrific served with chili or spicy bean soup.
Filed under: Breads
