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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 6 |
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Better Homes & Gardens, p. 517 Ingredients:
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 |
1/2 cup frozen whole kernel corn |
1 egg, slightly beaten |
3 tablespoons cooking oil |
1 tablespoon fresh chives, snipped |
1/3 cup sour cream |
Directions:
1. In a smalll 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. Stir in frozen corn, egg, and the 1 tablespoon chives. Add flour mixture to cornmeal mixture and stir just until combined.
3. In a large skillet heat 2 tablespoons of the oil over medium heat. Drop half of the batter by rounded tablespoons into hot oil, making 6 cakes. Cook 3 to 4 minutes or until golden brown, turning once. Transfer corn cakes to a serving platter. Cover and keep warm. Add the remaining 1 tablespoon oil and repeat with the remaining batter to make a total of 12 corn cakes.
4. Meabwhile, if desired, stir the 1 teaspoon chives in sour cream; serve with the corn cakes. If desired, sprinkle with additional snipped chives.
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