Post by Okwes on Jul 22, 2006 11:07:44 GMT -5
Corn Cakes with Fresh Corn and Chives (modern)
Plan Exchanges: 1-1/2 starch, 2 fat/sugar.
1 fresh ear of corn or 1/2 cup frozen whole
kernel corn
2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 cup boiling water
1 cup yellow cornmeal
1/4 cup milk
1 slightly beaten egg
1 tablespoon snipped fresh chives
3 tablespoons cooking oil
1 teaspoon snipped fresh chives or cilantro
(optional)
1/3 cup dairy sour cream
Cut corn kernels from cob and measure 1/2 cup. In a
small bowl combine
flour, baking powder, sugar, and salt. Set aside.
In a medium bowl stir boiling water into cornmeal to
make a stiff mush. Stir
in milk until smooth; then stir in fresh or frozen
corn, egg, and the 1
tablesthingy chives. Add flour mixture and stir just
until combined.
In a large skillet heat 2 tablesthingys of the oil over
medium heat. Drop
batter by rounded tablesthingys into hot oil. Cook for 3
to 4 minutes or until
golden brown, turning once. Transfer to a serving
platter; cover and keep
warm. Repeat with remaining batter, adding the
remaining 1 tablesthingy oil.
Meanwhile, if desired, stir the 1 teasthingy chives into
the sour cream. Serve
sour cream with the corn cakes.
Makes 6 servings.
Nutrition facts per serving: 215 calories, 11 g total
fat, 3 g
saturated fat, 42 mg cholesterol, 295 mg sodium, 25 g
carbohydrate, 2 g fiber, 4 g protein, 6% vitamin A, 2%
vitamin
C, 10% calcium, 9% iron.
source unknown
Plan Exchanges: 1-1/2 starch, 2 fat/sugar.
1 fresh ear of corn or 1/2 cup frozen whole
kernel corn
2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 cup boiling water
1 cup yellow cornmeal
1/4 cup milk
1 slightly beaten egg
1 tablespoon snipped fresh chives
3 tablespoons cooking oil
1 teaspoon snipped fresh chives or cilantro
(optional)
1/3 cup dairy sour cream
Cut corn kernels from cob and measure 1/2 cup. In a
small bowl combine
flour, baking powder, sugar, and salt. Set aside.
In a medium bowl stir boiling water into cornmeal to
make a stiff mush. Stir
in milk until smooth; then stir in fresh or frozen
corn, egg, and the 1
tablesthingy chives. Add flour mixture and stir just
until combined.
In a large skillet heat 2 tablesthingys of the oil over
medium heat. Drop
batter by rounded tablesthingys into hot oil. Cook for 3
to 4 minutes or until
golden brown, turning once. Transfer to a serving
platter; cover and keep
warm. Repeat with remaining batter, adding the
remaining 1 tablesthingy oil.
Meanwhile, if desired, stir the 1 teasthingy chives into
the sour cream. Serve
sour cream with the corn cakes.
Makes 6 servings.
Nutrition facts per serving: 215 calories, 11 g total
fat, 3 g
saturated fat, 42 mg cholesterol, 295 mg sodium, 25 g
carbohydrate, 2 g fiber, 4 g protein, 6% vitamin A, 2%
vitamin
C, 10% calcium, 9% iron.
source unknown