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    You are in: Home / Recipes / Corn Cakes With Walnuts and Sage Recipe
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    Corn Cakes With Walnuts and Sage

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    dicentra's Note:

    Rachael Ray's Get Togethers. This would be great with ham or pork roast.

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    Ingredients:

    Yield:

    corn ca ...

    Units: US | Metric

    Directions:

    1. 1
      Heat a nonstick skillet over moderate heat. In a small saucepan, metl butter and transfer to a small mixing bowl. (I would do this in the microwave).
    2. 2
      Wipe out pan and return to heat with 1 1/2 cups water. Bring water to a boil.
    3. 3
      Add cornmeal to large mixing bowl and scald it with the boiling water; stir to combine.
    4. 4
      Beat eggs, sugar and milk with melted butter and stir this mixture into the cornmeal.
    5. 5
      Sprinkle a little salt into the bowl. Pour flour into a sifter. Sift flour into corn cake mix.
    6. 6
      Add sage to butter and stir to combine.
    7. 7
      Grease a griddle pan. Place small ladles of corn cake batter onto grill; make cakes 3 inches wide and allow a bit of space between them in the pan.
    8. 8
      Drop a few walnut buts into wet batter as the cakes begin to cook. Cook cakes 2-3 minutes on each side, until golden brown.
    9. 9
      Serve with butter and honey.

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    Nutritional Facts for Corn Cakes With Walnuts and Sage

    Serving Size: 1 (1112 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 191.5
     
    Calories from Fat 77
    40%
    Total Fat 8.6 g
    13%
    Saturated Fat 3.3 g
    16%
    Cholesterol 46.8 mg
    15%
    Sodium 242.1 mg
    10%
    Total Carbohydrate 25.4 g
    8%
    Dietary Fiber 1.4 g
    5%
    Sugars 8.6 g
    34%
    Protein 4.0 g
    8%

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