Sweet corn cakes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Flour |
| ½ | cup | Yellow cornmeal |
| 1 | teaspoon | Baking powder |
| 1 | tablespoon | Sugar |
| 1 | Egg; lightly beaten | |
| 1 | cup | Creamed corn; or canned |
| 2 | tablespoons | Vegetable oil |
| ½ | cup | Milk; about |
Directions
Sift the dry ingredients into a bowl. Mix the egg, corn, and oil in another bowl. Combine the 2 mixtures and then add enough milk to make a thin batter. Heat a griddle, grease it, and ladle out about ¼ cup of batter for each cake. Cook until the bubbles on top burst, taking a peek from time to time to make sure the bottom isn't getting too dark. Turn and cook until golden on the other side. Makes 10 to 12 cakes.
Recipes from Lee Bailey's Corn (copyright 1993 by Clarkson Potter/Publishers).
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.