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Categories:
flour baking powder sugar salt cornmeal boiling water milk fresh corn kernels egg fresh chives sour cream
Viewed: 53 - Published at: 2 years agoIngredients
- 2 tablespoons flour
- 1 12 teaspoons baking powder
- 1 teaspoon sugar
- 12 teaspoon salt
- 1 cup cornmeal
- 1 cup boiling water
- 12 cup milk
- 1 cup fresh corn kernels (about 2 ears)
- 1 egg, slightly beaten
- 4 teaspoons snipped fresh chives
- 13 cup sour cream
Method
- In a small bowl, combine the flour, baking powder, sugar and salt.
- Measure the cornmeal into a med bowl.
- Stir in the boiling water, the mixture will be stiff.
- Add the milk, stirring until smooth.
- Next, stir in the corn kernels, egg and 3 t of the chives.
- Add flour mixture to the cornmeal, stirring until combined.
- Heat 2 T of the oil in large skillet over medium heat.
- Drop the batter by rounded T into the hot oil (you'll probably use about half of the batter) and cook the cakes for 3-4 minutes or until golden brown, turning once.
- Transfer the cakes to a serving platter and cover them to keep warm.
- Add the remaining T of the oil and repeat the process with the rest of the batter.
- While the cakes cook prepare the garnish by stirring the remaining t of the chives into the sour cream.
