Wednesday, May 20, 2009

Corn Cakes with Chives



I've found that some of the best recipes are so simple. These savory little corn pancakes prove the point. Simple, fresh, a little crisp, a little tender, and totally delicious. They were perfect as a side to tonight's dinner, but they'd be just fine all on their own as an appetizer.

I started by combining the dry ingredients; flour, baking powder, sugar, and salt in a small bowl.


Then I poured 1 cup of boiling water into 1 cup of cornmeal.



Stirred until it became a thick mush.



Added 1/4 cup of milk and stirred until smooth.



Poured in an egg, chives, and fresh sweet corn.



Stirred in the dry ingredients until just combined.



And dropped the batter by tablespoonfulls onto my hot oiled griddle. A skillet will work well here too. Flip. Move to a warm platter while you fry up the remaining corn cakes.



Serve em' with sour cream and fresh snipped chives. These disappeared fast!



Corn Cakes with Fresh Corn and Chives from Better Homes and Gardens...I'm on a BHG recipe kick lately!

Start to Finish: 30 min.

Ingredients
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

Directions
1. Cut corn kernels from cob and measure 1/2 cup. In a small bowl combine flour, baking powder, sugar, and salt. Set aside.

2. 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 tablespoon chives. Add flour mixture and stir just until combined.

3. In a large skillet heat 2 tablespoons of the oil over medium heat. Drop batter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes or until golden brown, turning once. Transfer to a serving platter; cover and keep warm.

4. Repeat with remaining batter, adding the remaining 1 tablespoon oil.

5. Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream. Serve sour cream with the corn cakes. Makes 6 side-dish servings.

Nutrition Facts
Calories 215, Total Fat (g) 11, Saturated Fat (g) 3, Cholesterol (mg) 42, Sodium (mg) 295, Carbohydrate (g) 25, Fiber (g) 2, Protein (g) 4, Vitamin A (DV%) 6, Vitamin C (DV%) 2, Calcium (DV%) 10, Iron (DV%) 9, Percent Daily Values are based on a 2,000 calorie diet

2 comments:

Donna-FFW said...

I am glad you are on a BHG kick, all your choices are fantastic!

girlichef said...

These are the second batch of corn cakes I've seen in the last 24 hours...I think somebody is trying to tell me something :) Yum, they sound great!

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