• 4 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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

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  • 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.

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  • 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.

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

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  • 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

215 calories; 11 g total fat; 3 g saturated fat; 42 mg cholesterol; 295 mg sodium. 25 g carbohydrates; 2 g fiber; 4 g protein; 62 RE vitamin a; 1 mg vitamin c; 101 mg calcium; 2 mg iron;

Reviews

4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0