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  Recipe Home » Side Dishes » Crispy Corn Cakes
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  Crispy Corn Cakes
  Category: Side Dishes
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 195
Ingredients:
2/3 cup Yellow cornmeal
1/2 cup Unsifted all-purpose flour
1 tbsp Sugar
1 tsp Baking powder
1/2 tsp Salt
1/4 tsp Baking soda
1/4 tsp Cayene
1 large Egg
10 3/4 oz Condensed corn soup
3/4 cup Buttermilk
1/2 cup Fresh corn kernels
1/2 Red pepper, finely diced
2 Scallions, finely chopped
1 cup Sour cream, or
1 cup -yogurt
1 tsp Grated lime zest
1/2 cup Vegetable oil

MMMMMNUTRITIONAL INFORMATION/SERV

133 each Calories
3 each G protein
13 each G carbohydrate
8 each G fat
20 each Mg cholesterol
234 each Mg sodium
Instructions:
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 1/4 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 V2.2 * 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
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