3/4 c All-purpose flour
1/4 c Yellow cornmeal
1/2 ts Baking powder
1/4 ts Paprika
1 c Canned creamed corn
-(or leftover homemade)
1 Egg, lightly beaten
1/2 c Milk
1 tb Vegetable oil
1 lg Ear of corn, kernels cut off
-the cob (~2/3 cup)
2 tb Minced onion
Sift together the dry ingredients. Beat together the creamed corn,
egg, milk and oil, and stir into the dry mixture. Do not overmix. Let
the batter rest, refrigerated, for an hour or more before preceeding.
Stir in the corn kernels and the minced onion. Cook the batter in
batches, dropping by tablespoonfuls onto a greased griddle over
medium heat. Cook 2 minutes per side, or until golden. Keep warm in a
200?F. oven while finishing.
Makes 24 small corncakes.
Per corncake: 42 calories, 1 gram protein, 7 grams carbohydrates, .5
gram fiber, 1 grams fat (trace saturated), 43 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
Yields
24 Servings