FRESH CORN CAKES

SAVOR THE TASTE OF SUM­MER BY TURN­ING EX­TRA SWEET CORN INTO THIS TASTY TREAT!

Successful Farming - - FAMILY -

1 fresh ear of corn 2 ta­ble­spoons all-pur­pose flour 1½ tea­spoons bak­ing pow­der 1 tea­spoon sugar ½ tea­spoon salt 1 cup boil­ing water 1 cup yel­low corn­meal ¼ cup milk

1 slightly beaten egg 1 ta­ble­spoon snipped fresh chives 3 ta­ble­spoons cook­ing oil 1∕3 cup sour cream Fresh chives or cilantro

1

Cut corn ker­nels from cob and mea­sure ½ 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 the 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 snipped fresh herbs like chives or cilantro (about 1 tea­spoon) into the sour cream. Serve sour cream with the corn cakes. Makes 6 side-dish serv­ings.

Nu­tri­tional in­for­ma­tion: 215 calo­ries, 11 g fat (3 g sat­u­rated fat), 42 mg choles­terol, 25 g car­bo­hy­drates, 295 mg sodium, 2 g fiber, 4 g pro­tein

For recipe ques­tions, con­tact:

Lisa Foust Prater, Fam­ily & Farm­stead Ed­i­tor 1716 Lo­cust Street, LS 257

Des Moines, IA 50309 lisa.foust­prater@mered­ith.com

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