Crispy corn cakes
16 Servings
Ingredients
| Quantity | 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 | Red pepper; finely diced | |
| 2 | 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 |
Directions
NUTRITIONAL INFORMATION/SERV
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