Unbeatable Navajo Corn Cakes |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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UNBEATABLE NAVAJO CORN CAKES I obtained this recipe from an estate sale when I purchased the family collection from the Sullivan Estate in Dallas, Texas in 1988. Ingredients:
1-1/2 cups cornmeal |
1/2 cup all purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
3/4 teaspoon salt |
1 egg |
1 cup milk |
1/2 cup sour cream |
1 tablespoon honey |
1-1/2 cups corn kernels |
oil for frying |
salsa for garnish |
sliced avocado for garnish |
Directions:
1. Combine cornmeal, flour, baking powder, soda and salt in large mixing bowl.
2. In another bowl whisk together egg, milk, sour cream and honey.
3. Pour into dry mixture and stir to blend then gently stir in corn.
4. Heat large heavy skillet over medium high heat and pour in oil to 1/4 depth.
5. Drop batter 1/4 cup at a time into pan and fry until well browned and crisp on both sides.
6. Drain on paper towels then serve topped with salsa and sliced avocado.
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