"Hunger is the best sauce in the world."--Cervantes

Corn Cakes with Chives Recipe

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This recipe for Corn Cakes with Chives, by , is from Christy's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christy Dearborn
Added: Monday, May 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 TBSP. All-Purpose Flour
1 1/2 tsp. Baking Powder
1 tsp. Sugar
1/2 tsp. Salt
1 Cup Boiling Water
1 Cup Yellow Cornmeal
1/4 Cup Milk
1/2 Cup Frozen Whole Kernel Corn
1 Egg, Slightly Beaten
1 TBSP. Snipped Fresh Chives
3 TBSP. Cooking Oil
1 tsp. Fresh Chives
1/3 Cup Sour Cream

Directions:
Directions:
In a small bowl combine flour, baking powder, sugar, and salt; set aside. in a medium bowl stir boiling water into meal to make a stiff mush. Stir in milk utnil smooth. Stir in frozen corn, egg, and the 1 TBSP. chives. Add flour mixture to cornmeal mixture and stir just until combined. In a large skillet heat 2 TBSP. of oil over medium heat. Drop half of the batter by tablespoon into hot oil, making 6 cakes. Fry for 3 to 4 minutes or until golden brown, turn once. Transfer corn cakes to a serving platter. Cover and keep warm. Add the remaining 1 TBSP. oil and repeat with the remaining batter. Making a total of 12 corn cakes.. Meanwhile, if desired, stir the 1 tsp. chives into sour cream; serve with the corn cakes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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