Sweet Corn Flatbread
Soft and golden sweet corn flatbreads with a tender interior and lightly crisp edges. Each bite is filled with subtle sweetness and juicy corn kernels, making them perfect as a side, snack, or light meal.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup sweet corn kernels, fresh or canned and drained
Instructions
- Preheat a nonstick skillet over medium heat and lightly grease if needed.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, mix milk, egg, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the sweet corn kernels.
- Let the batter rest for 5 minutes.
- Scoop about 1/4 cup of batter onto the skillet for each flatbread and gently spread into a round shape.
- Cook for 3 to 4 minutes on each side until golden brown and cooked through.
- Transfer to a plate and repeat with remaining batter. Serve warm.
Notes
- Do not overmix the batter to keep the flatbreads tender.
- Cook on medium heat to avoid over browning.
- Frozen corn can be used, just thaw and drain well.
- Reheat leftovers in a skillet to restore crispness.
Find it online: https://tastyze.com/sweet-corn-flatbread/