3/4 oz Sun-dried tomatoes 1 cl Garlic; minced
1/4 ts Salt 1 oz Chevre (mild goat cheese)
1/4 ts Freshly ground black pepper 1/2 c Yellow corn meal
3/4 c Boiling water 1/2 c Whole wheat flour
1/4 ts Crushed red pepper 1 tb Olive oil
2 Ears of corn 1/2 ts Baking powder
1 c Skim milk 2 Egg whites
Combine tomatoes and 3/4 cup boiling water. Let stand for 30 minutes.
Drain. Mince tomatoes and set aside. Cut whole kernels form ears of
corn to measure 1 cup. Arrange corn in a vegetable steamer over
boiling water, cover and steam 5 mins. or until tender. Combine
tomatoes, cut corn and garlic toss well. Combine cornmeal and next 5
ingredients large bowl. Stir well. Add corn mixture, stirring just
until combined. Set aside. Combine milk and next 3 ingredients in the
container of electric blender; Cover and process until smooth. Add to
cornmeal mixture, stirring just until dry ingredients are moistened.
Let stand for 15 mins. Spoon 2 T of batter per corn cake onto a hot
griddle. Cook for 2 1/2 mins or until the tops are covered w/ bubbles
and edges look cooked. Turn corn cakes and cook an additional 2 1/2
mins. or until browned. Board: FOOD BB Topic: FOOD SOFTWARE Subject:
RR-MM-SWEET POTATOES
To: ALL Date: 11/07
Yields
6 servings