Corn Cakes with Fresh Corn and Chives

Everything old is new again! The classic corn cake recipe is updated with fresh corn and just-snipped herbs.

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  • Yields: 6 side-dish servings
  • Start to Finish: 30 mins
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Corn Cakes with Fresh Corn and Chives
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.
Nutrition Facts (Corn Cakes with Fresh Corn and Chives)
    Per serving:
  • 215 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 42 mg chol.,
  • 295 mg sodium,
  • 25 g carb.,
  • 2 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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