Buttermilk Cheddar Corn Cakes
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter, plus extra for cooking corn cakes
- 1 large egg
- 1 cup low-fat buttermilk
- 1/2 cup shredded sharp Cheddar
- 1/3 cup canned corn, rinsed and drained, optional
- 1 tablespoon dried chives
- Serving suggestions: butter and maple syrup
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