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Ingredients

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Directions

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  • Grease a baking sheet; set aside. In a medium mixing bowl stir together the flour, cornmeal, sugar, baking powder, salt, and 1/8 teaspoon pepper. Using a pastry blender, cut in the margarine, butter, or shortening until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients.

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  • In a small mixing bowl stir together the egg, corn, and buttermilk or sour milk. Add liquid ingredients all at once to the dry ingredients. Using a fork, stir just until moistened.

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Instructions Checklist
Instructions Checklist
  • Drop batter from a rounded tablespoon onto prepared baking sheet. Bake in a 400 degree F oven about 15 minutes or until golden. Serve warm. Makes 8 scones.

Cheddar-Pecan Corn Scones:

Prepare Buttermilk Corn Scones as directed above, except fold in 1/3 cup shredded cheddar cheese and 1/4 cup chopped pecans or walnuts into the batter.Nutritional Information per scone: Same as Buttermilk Corn Scones, except: 175 calories, 8 g total fat, and 248 mg sodium.

Buttermilk Corn Bread:

Prepare Buttermilk Corn Scones as directed above, except pour batter into a greased 9x5x3-inch loaf pan. Bake in a 425 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cut into squares. Serve warm. Makes 8 servings. Nutritional Information per scone: Same as Buttermilk Corn Scones

Nutrition Facts

132 calories; 4 g total fat; 1 g saturated fat; 27 mg cholesterol; 219 mg sodium. 21 g carbohydrates; 3 g protein;

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