Crispy corn cakes

Yield: 16 Servings

Measure Ingredient
⅔ cup Yellow cornmeal
½ cup Unsifted all-purpose flour
1 tablespoon Sugar
1 teaspoon Baking powder
½ teaspoon Salt
¼ teaspoon Baking soda
¼ teaspoon Cayene
1 large Egg
10¾ ounce Condensed corn soup
¾ cup Buttermilk
½ cup Fresh corn kernels
½ \N Red pepper; finely diced
2 \N Scallions; finely chopped
1 cup Sour cream; or yogurt
1 teaspoon Grated lime zest
½ cup Vegetable oil
133 xes Calories
3 xes G protein
13 xes G carbohydrate
8 xes G fat
20 xes Mg cholesterol
234 xes Mg sodium


1. In large bowl, mix dry ingredients; set aside. In medium bowl, beat egg. Add soup; gradually blend in buttermilk. Add corn, pepper, scallions; mix. Add flour mixture; stir just until mixed.

2. In bowl, mix sour cream (yogurt) and lime zest.

3. In large heavy skilled, heat half the oil over medium-high heat.

Using ¼ cup batter for each pancake, and spread9ing out to 4 inches, cook pancakes in batches, 1 minute each side or untilbrowned, reducing heat to medium and adding oil as necessary. Serve with sour-cream mixture.

From: McCall's July 1993 Happy Charring ~-- EZPoint V2⅕ * Origin: "LaRK's" Place (1:343/26.3) ======================================================= =================== BBS: Computer Specialties BBS Date: 07-27-93 (17:21) Number: 58572 From: MOLLI STRUEBING Refer#: NONE To: MATT MYERS Recvd: NO Subj: MRS. FIELDS Conf: (149) COOKING

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