LEE BAILEY'S SWEET CORN CAKES1/2 cup flour 1/2 cup yellow cornmeal 1 tbsp. sugar 1 tsp. baking powder 1 egg, lightly beaten 1 cup creamed corn, or canned 2 tbsp. vegetable oil about 1/2 cup milk (as needed) Sift the dry ingredients into a bowl. Mix the egg, corn, and oil in another bowl. Combine the 2 mixtures and then add enough milk to make a thin batter. Heat a griddle, grease it, and ladle out about 1/4 cup of batter for each cake. Cook until the bubbles on top burst, taking a peek from time to time to make sure the bottom isn't getting too dark. Turn and cook until golden on the other side. Makes 10 to 12 cakes Source: Lee Bailey's Corn
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