Corn Cakes with Fresh Corn and Chives
Everything old is new again! The classic corn cake recipe is updated with fresh corn and just-snipped herbs.
Ingredients
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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
Directions
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 information
Calories 215, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 42 mg, Sodium 295 mg, Carbohydrate 25 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 6%, Vitamin C 2%, Calcium 10%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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