Corn Cakes With Chives

Better Homes & Gardens, p. 517

• Ready In: 23 mins
• 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.