Griddle Corn Cakes

Makes 12 servings

1jalapeño, seeded and cut into 4 pieces ¾cup unbleached, all-purpose flour (+ ½ cup if using frozen corn) ⅓cup yellow cornmeal (+ ⅓ cup if using frozen corn) 1teaspoon kosher salt pinch freshly ground black pepper ½teaspoon baking powder 1teaspoon granulated sugar 3ears fresh corn (or about 2½ cups kernels), divided 1large egg, lightly beaten ½cup reduced-fat buttermilk 1tablespoon unsalted butter, melted crème fraîche or sour cream (optional) chopped fresh chives, for garnish (optional)

Calories 80 (20% from fat) • carb. 14g • pro. 3g • fat 2g • sat. fat 1g • chol. 20mg • sod. 200mg • calc. 60mg • fiber 1g

1. Place the jalapeño in the bowl of a Cuisinart® Food Processor, fitted with the metal chopping blade. Pulse until roughly chopped. 2.Add flour, cornmeal, salt, pepper, baking powder, and sugar. Pulse 3 to 4 times to combine. 3. If using fresh corn, cut kernels from cob using a serrated knife. Add two cups of kernels to the flour mixture. Pulse 4 to 5 times; scrape down sides of the bowl. With the food processor running, slowly add the egg and buttermilk to the mixture. Process until well combined. 4. Transfer mixture to a large bowl. Stir in reserved corn. 5. Fit the Cuisinart® Griddler® Combo with both griddle plates and preheat to high. 6. Once the grill is preheated, brush the griddle plates with the butter. Using a ⅓-cup measure, scoop six portions of batter onto the hot griddle. Cook 4 to 6 minutes per side, or until well browned. Repeat with remaining cakes. 7. Serve with crème fraîche or sour cream and freshly chopped chives.