Corn Cakes With Chives

Submitted by DebsKitchen

"Better Homes & Gardens, p. 517"

 

• Ready In: 23mins
• Ingredients: 12
• Serves: 6

ingredients

• 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 egg, slightly beaten
• 3 tablespoons cooking oil
• 1 tablespoon fresh chives, snipped
• 1⁄3 cup sour cream

directions

1. In a smalll bowl combine flour, baking powder, sugar, and salt; set aside.
2. In a medium bowl stir boiling water into cornmeal to make a stiff 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.
3. 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 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.
4. Meabwhile, if desired, stir the 1 teaspoon chives in sour cream; serve with the corn cakes. If desired, sprinkle with additional snipped chives.