 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | tablespoons | cold press grapeseed oil | 1/2 | Usda default (100 gm - 4 oz) | Chicken Sausage (finely chopped) | 1/3 | package (10 oz) | corn, frozen - thawed | 1/3 | cup | cornmeal | 3 | tablespoons | wheat flour, wholewheat | 1/3 | tablespoon | sugar | 1/3 | teaspoon | salt | 1/3 | teaspoon | black pepper | 1/4 | teaspoon | baking soda | 1/8 | teaspoon | baking powder | 1/8 | teaspoon | cayenne pepper DASH | 1/2 | cup | buttermilk, low-fat | 3/4 | large | eggs | 1 1/3 | large | green onions, chopped |
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Steps
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Sequence
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Step
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| | 1 | Heat oil in a skillet. Saute finely chopped sausage and corn until thoroughly warmed. Transfer to a bowl. | | 2 | Wipe skillet clean and set aside. | | 3 | Whisk cornmeal and next seven ingredients in a medium bowl. Whisk buttermilk and egg in a large bowl; add dry ingredients and whisk until just combined. Fold in sausage/corn mixture and scallions. | | 4 | Coat non-skillet with cooking spray; heat and add batter to skillet by tablespoons. Cook until cakes are crisp and golden brown (2-3 minutes). Turn cakes over and cook until browned (about 1-2 minutes longer). | | 5 | Serve warm. |
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