Ingredients
- 1 1/2 c. plain, non-fat Greek yogurt
- 2 T. chopped fresh dill
- 3 T. fresh lemon juice
- 1/2 t. kosher salt
- 1/2 t. freshly ground black pepper
- 1 T. extra virgin olive oil
- 3 c. fresh corn
- 2 med. jalapenos, finely chopped
- 2 med. green onions, finely chopped
- 1/2 c. cornmeal
- 1/4 c. white whole-wheat flour
- 1/2 t. baking powder
- 2 egg whites
- 1/2 c. skim milk & 1 T. lemon juice, combined to sour
- 2 T. vegetable oil
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Instructions
- Combine yogurt with dill, lemon juice, salt and pepper and stir to combine. Set aside.
- Heat olive oil in a large cast iron skillet over medium heat until shimmering. Add corn kernels, jalapeno and green onions. Cook until vegetables soften and begin to brown, about 5 minutes. Transfer vegetables to a large mixing bowl.
- Whisk together cornmeal, flour, baking powder, and 1 teaspoon salt. Whisk together eggs and soured milk in a second bowl. Add flour mixture to bowl with corn, then add buttermilk mixture and fold with spatula to incorporate.
- Pour 1/4 cup of batter onto a heated, lightly oiled skillet. Cook on one side until bubbles form, gently flip and cook for another 2 to 3 minutes.