Sweet Corn Flatbread
Sweet Corn Flatbread is a soft and slightly sweet flatbread featuring the natural sweetness of fresh corn combined with a tender golden crust. Perfect for any meal or snack, this easy-to-make recipe uses simple pantry staples to create a versatile, kid-friendly treat with delightful flavor and texture.
- Author: Mary
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 small flatbreads 1x
- Category: Appetizers
- Method: Pan-frying
- Cuisine: American
- Diet: Gluten Free (if using gluten-free flour blend)
Main Ingredients
- 1 cup fresh corn kernels (about 2 ears of corn)
- 1 cup all-purpose flour (or gluten-free flour blend for gluten-free version)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 large eggs
- 3/4 cup milk or buttermilk
- 2 tablespoons butter or oil, melted
- Prepare the Corn Mixture: Remove fresh corn kernels from the cob and combine them with eggs and milk or buttermilk in a bowl to form the flavorful base of your batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and sugar to evenly distribute all dry ingredients.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the corn and wet ingredients, gently folding until smooth and thick batter forms. Avoid overmixing to keep the flatbread tender.
- Cook the Flatbread: Heat a lightly greased skillet over medium heat. Spoon batter to form small rounds about 1/4 to 1/2 inch thick. Cook each side for 3-4 minutes until golden brown and cooked through.
- Serve Warm: Remove the flatbreads from the skillet and serve immediately with your favorite garnishes or side dishes, or allow to cool for later use.
Notes
- Use fresh corn kernels for maximum sweetness and texture compared to canned or frozen.
- Do not overmix batter; stir just until combined for a tender crumb.
- Cook on medium heat to avoid burning and achieve a crispy outside with a soft inside.
- Prefer buttermilk over regular milk for richer, tangier flavor.
- Let batter rest for 5-10 minutes before cooking to hydrate the flour and improve texture.
Nutrition
- Serving Size: 1 flatbread
- Calories: 120
- Sugar: 3g
- Sodium: 230mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: sweet corn flatbread, corn flatbread, gluten free flatbread, savory flatbread, quick snack, kid-friendly bread