From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Corn Cakes
Corn Cakes
(Makes 6 servings)
1 fresh ear of corn or ½ cup frozen ¼ cup milk
whole kernel corn 1 egg, slightly beaten
2 tablespoons all-purpose flour 1 tablespoon snipped fresh chives
1-½ teaspoons baking powder 3 tablespoons cooking oil
1 teaspoon sugar 1 teaspoon snipped fresh chives or
½ teaspoon salt cilantro (optional)
1 cup boiling water 1/3 cup dairy sour cream
1 cup yellow cornmeal
Cut corn kernels from cob and measure ½ cup. In a small bowl, combine flour, baking powder, sugar, and salt. Set aside.
In a medium bowl stir boiling water into cornmeal to make a stiff mush. Stir in milk until smooth. Stir in corn, egg and the 1-tablespoon chives. Add flour mixture to corn mixture and stir just until combined.
In a large skillet heat 2 tablespoons of the oil over medium heat. Drop batter by rounded tablespoons into 2 tablespoons of hot oil. Cook for 3 to 4 minutes or until golden brown, turning once. Transfer to a serving platter; cover and keep warm. Add the remaining oil and repeat with remaining batter.
If desired, stir 1-teaspoon chives into the sour cream. Serve sour cream with the corn cakes.
http://www.southerneasyrecipes.com/Corn_Cakes-Class.html
http://en.wikipedia.org/wiki/Cornbread
