Corn Cakes With Chives

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READY IN: 23mins
Recipe by DebsKitchen

Better Homes & Gardens, p. 517

Ingredients Nutrition


  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.

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