Polenta Corn Cakes

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1.5 tablespoons butter melted
• 18 servings chipotle sauce 
• 1 cup corn kernels frozen canned drained (fresh-cut, , or )
• 1 large eggs 
• 0.7 cup flour all-purpose
• 0.5 cup green onions sliced
• 1 cup polenta 
• 0.3 teaspoon salt 
• 1 teaspoon sugar 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• spatula

Directions

1. In a large bowl, mix polenta, flour, baking powder, soda, sugar, and salt.
2. Add egg and buttermilk. Beat with a whisk until batter is smooth. Stir in onions, corn, and butter.
3. Place a griddle or 10- to 12-inch frying pan (nonstick, if desired) over medium heat. When it's hot, spoon batter in 1/4-cup portions onto griddle, spacing slightly apart. Cook until edges look dry, turn with a wide spatula, and brown bottoms, 2 to 3 minutes total.
4. Serve pancakes as cooked, or arrange in a single layer on racks on baking sheets and keep warm in a 150 oven up to 15 minutes.
5. Stack pancakes on plates and serve with chipotle sauce added to taste.