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Savory corncakes
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| Artist: |
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| Categories: |
Cakes, Cereals, Desserts, Pastry, Side-dishes |
| Yield: |
24 |
| Rating: |
0 |
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Ingredients:
| 3/4
| cup | All-purpose flour | | 1/4
| cup | Yellow cornmeal | | 1/2
| tbsp | Baking powder | | 1/4
| tbsp | Paprika | | 1
| cup | Canned creamed corn | | | -(or leftover homemade) | | 1
| | Egg, lightly beaten | | 1/2
| cup | Milk | | 1
| tbsp | Vegetable oil | | 1
| large | Ear of corn, kernels cut off | | | -the cob (~2/3 cup) | | 2
| tbsp | Minced onion |
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Procedures:
| 1 | Sift together the dry ingredients. | | 2 | Beat together the creamed corn, egg, milk and oil, and stir into the dry mixture. | | 3 | Do not overmix. | | 4 | Let the batter rest, refrigerated, for an hour or more before preceeding. | | 5 | stir in the corn kernels and the minced onion. | | 6 | Cook the batter in batches, dropping by tablespoonfuls onto a greased griddle over medium heat. | | 7 | Cook 2 minutes per side, or until golden. | | 8 | Keep warm in a 200°F. | | 9 | Oven while finishing. | | 10 | makes 24 small corncakes. | | 11 | per corncake: 42 calories, 1 gram protein, 7 grams carbohydrates, .5 gram fiber, 1 grams fat (trace saturated), 43 milligrams sodium. |
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