CORN CAKES WITH CHIVES
Source: New Cook Book, 75th Anniversary Limited Edition by Better Homes and Gardens Books
Servings: 6

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
1/2 cup frozen whole kernel corn
1 slightly beaten egg
1 tablespoon snipped fresh chives
3 tablespoons cooking oil, divided use
TO SERVE:
1 teaspoon snipped fresh chives or cilantro (optional)
1/3 cup dairy sour cream

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 still mush.

Stir in milk until smooth. Stir in frozen corn, egg and the 1 tablespoon chives. Add flour mixture to cornmeal mixture and stir just until combined.

In a large skillet heat 2 tablespoons of the oil over medium heat.

Drop half of the batter by rounded tablespoons into hot oil, making 6 cakes. Cook for 3 to 4 minutes or until golden brown, turning once. Transfer corn cakes to a serving platter. Cover and keep warm.

Add the remaining 1 tablespoon oil and repeat with the remaining batter to make a total of 12 corn cakes.

Meanwhile, if desired, stir the 1 teaspoon chives into sour cream: serve with the corn cakes. If desired, sprinkle with additional snipped chives.