FRESH CORN CAKES
SAVOR THE TASTE OF SUMMER BY TURNING EXTRA SWEET CORN INTO THIS TASTY TREAT!
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
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.
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 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 email@example.com