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1
fresh ear of corn or 1/2 cup frozen whole kernel corn
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2
tablespoons all-purpose flour
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1 1/2
teaspoons baking powder
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1
teaspoon sugar
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1/2
teaspoon salt
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1
cup boiling water
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1
cup yellow cornmeal
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1/4
cup milk
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1
slightly beaten egg
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1
tablespoon snipped fresh chives
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3
tablespoons cooking oil
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1
teaspoon snipped fresh chives or cilantro (optional)
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1/3
cup dairy sour cream
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.
- Calories 215,
- Protein (gm) 4,
- Carbohydrate (gm) 25,
- Fat, total (gm) 11,
- Cholesterol (mg) 42,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 62,
- Vitamin C (mg) 1,
- Sodium (mg) 295,
- Calcium (DV %) 101,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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