Ingredients

• 1  fresh ear of corn or 1/2 cup frozen whole kernel corn
• 2  tablespoons all-purpose flour
• 1-1/2  teaspoons baking powder
• 1  teaspoon sugar
• 1/2  teaspoon salt
• 1  cup boiling water
• 1  cup yellow cornmeal
• 1/4  cup milk
• 1  slightly beaten egg
• 1  tablespoon snipped fresh chives
• 3  tablespoons cooking oil
• 1  teaspoon snipped fresh chives or cilantro (optional)
• 1/3  cup dairy sour cream

Directions

1. Cut corn kernels from cob and measure 1/2 cup. In a small bowl combine flour, baking powder, sugar, and salt. Set aside.

2. In a medium bowl stir boiling water into cornmeal to make a stiff mush. Stir in milk until smooth; then stir in fresh or frozen corn, egg, and the 1 tablespoon chives. Add flour mixture and stir just until combined.

3. In a large skillet heat 2 tablespoons of the oil over medium heat. Drop batter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes or until golden brown, turning once. Transfer to a serving platter; cover and keep warm.

4. Repeat with remaining batter, adding the remaining 1 tablespoon oil.

5. Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream. Serve sour cream with the corn cakes. Makes 6 side-dish servings.