Fresh corn cakes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| ½ | cup | Yellow or blue cornmeal |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Salt |
| 2 | Eggs, separated | |
| 1 | cup | Milk |
| ¼ | cup | Butter ormargarine, melted |
| 1 | cup | Cooked whole kernel corn |
| 4 | Green onions, thinly sliced | |
| ½ | medium | Sweet red pepper, finely chopped |
| 1 | can | (4 ounces) chopped green chilies Butter, margarine or cooking oil for frying Maple syrup, optional |
Directions
In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightIy lumpy). Stir in the corn, green onions, red pepper and green chilies; set aside. In a small mixing bowl, beat egg whites until stiff peaks form. Gently fold into batter. For each pancake, pour about ¼ cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired. Yield: 20 pancakes.
From the files of Al Rice, North Pole Alaska. Feb 1994