CORN CAKES WITH CHIVESSource: New Cook Book, 75th Anniversary Limited Edition by Better Homes and Gardens BooksServings: 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.
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