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Corn Cakes with Fresh Corn and Chives

Yield: 6 side-dish servings
Start to Finish 30 mins
Corn Cakes with Fresh Corn and Chives
  • 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

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)
  • cal. (kcal) 215,
  • Fat, total (g) 11,
  • chol. (mg) 42,
  • sat. fat (g) 3,
  • carb. (g) 25,
  • fiber (g) 2,
  • pro. (g) 4,
  • vit. A (RE) 62,
  • vit. C (mg) 1,
  • sodium (mg) 295,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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