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
1/3 cup dairy sour cream (optional)
Cut corn kernels from cob and measure 1/2 cup. In a small bowl combine flour, baking powder, sugar, and salt. Set aside.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.
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. Repeat with remaining batter, adding the remaining 1 tablespoon oil.
Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream. Serve
sour cream with the corn cakes.
Yield: 6 servings.
Comments
Post a Comment