Corn Cakes With Green Chile And "buttermilk"

Total Time: 3 mins Cook Time: 3 mins

Ingredients

• 1 cup stone-ground yellow cornmeal (available at specialty foods shops and many supermarkets)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1/2 teaspoon fresh ground pepper
• 2 teaspoons sugar
• 2 tablespoons soy nut butter, melted and cooled, plus additional melted butter for brushing the griddle
• 1 large egg
• 1 cup soymilk
• 1 tablespoon vinegar
• 1 cup thawed frozen corn, chopped coarse
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped rinsed, drained, and patted-dry bottled roasted red pepper
• 2 tablespoons green chili peppers

Recipe

• 1 combine soymilk and vinegar to make "buttermilk.".
• 2 in a bowl whisk together the cornmeal, the flour, the salt, the baking soda, the pepper, and the sugar. in another bowl whisk together 2 tablespoons of the butter, the egg, and the buttermilk, stir in the corn, the onion, the roasted pepper, the chili, and monterey jack, and stir in the cornmeal mixture, stirring until the batter is just combined. heat a griddle over moderately high heat until it is hot, brush it lightly with the additional butter, and working in batches drop the batter by a 1/4-cup measure onto the griddle. spread the batter slightly to form 3 1/2- to 4-inch cakes, cook the cakes for 2 to 3 minutes on each side, or until they are golden, transferring them as they are cooked to a heatproof platter, and keep them warm.