Corn Cakes with Fresh Corn and Chives
From: Better Homes and GardensEverything old is new again! The classic corn cake recipe is updated with fresh corn and just-snipped herbs.
Servings: Makes 6 side-dish servings.
Total: 30 mins
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Ingredients
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
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 Facts
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
Percent Daily Values are based on a 2,000 calorie diet
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