Yield: 6 Servings
Measure | Ingredient |
---|---|
¾ ounce | Sun-dried tomatoes |
¼ teaspoon | Salt |
¼ teaspoon | Freshly ground black pepper |
¾ cup | Boiling water |
¼ teaspoon | Crushed red pepper |
2 \N | Ears of corn |
1 cup | Skim milk |
1 clove | Garlic; minced |
1 ounce | Chevre (mild goat cheese) |
½ cup | Yellow corn meal |
½ cup | Whole wheat flour |
1 tablespoon | Olive oil |
½ teaspoon | Baking powder |
2 \N | Egg whites |
Combine tomatoes and ¾ cup boiling water. Let stand for 30 minutes.
Drain. Mince tomatoes and set aside. Cut whole kernels form ears of corn to measure 1 cup. Arrange corn in a vegetable steamer over boiling water, cover and steam 5 mins. or until tender. Combine tomatoes, cut corn and garlic toss well. Combine cornmeal and next 5 ingredients large bowl. Stir well. Add corn mixture, stirring just until combined. Set aside. Combine milk and next 3 ingredients in the container of electric blender; Cover and process until smooth. Add to cornmeal mixture, stirring just until dry ingredients are moistened.
Let stand for 15 mins. Spoon 2 T of batter per corn cake onto a hot griddle. Cook for 2½ mins or until the tops are covered w/ bubbles and edges look cooked. Turn corn cakes and cook an additional 2 ½ mins. or until browned. Board: FOOD BB Topic: FOOD SOFTWARE Subject: RR-MM-SWEET POTATOES
To: ALL Date: 11/07 From: GDGX73C TIG MEANS Time: 2:30 PM