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Crispy Corn Cakes
16 Servings
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Crispy Corn Cakes Ingredients
2/3 c Yellow
cornmeal
2 Scallions; finely chopped
1/2 c Unsifted
all-purpose flour
1 c
Sour cream
; or
1 tb
Sugar
1 c -
yogurt
1 ts
Baking powder
1 ts Grated
lime
zest
1/2 ts
Salt
1/2 c
Vegetable oil
1/4 ts
Baking soda
NUTRITIONAL INFORMATION/SERV
1/4 ts Cayene
133 x
Calorie
s
1 lg
Egg
3 x G
protein
10 3/4 oz Condensed
corn
soup
13 x G
carbohydrate
3/4 c
Buttermilk
8 x G fat
1/2 c Fresh
corn
kernels
20 x Mg
cholesterol
1/2
Red pepper
; finely diced
234 x Mg
sodium
Instructions for Crispy Corn Cakes
1. In large bowl, mix dry ingredients; set aside. In medium bowl, beat egg. Add soup; gradually blend in buttermilk. Add corn, pepper, scallions; mix. Add flour mixture; stir just until mixed. 2. In bowl, mix sour cream (yogurt) and lime zest. 3. In large heavy skilled, heat half the oil over medium-high heat. Using 1/4 cup batter for each pancake, and spread9ing out to 4 inches, cook pancakes in batches, 1 minute each side or untilbrowned, reducing heat to medium and adding oil as necessary. Serve with sour-cream mixture. From: McCalls July 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3) ======================================================= =================== BBS: Computer Specialties BBS Date: 07-27-93 (17:21) Number: 58572 From: MOLLI STRUEBING Refer#: NONE To: MATT MYERS Recvd: NO Subj: MRS. FIELDS Conf: (149) COOKING From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Main Ingredient:
Cake
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
All-Purpose Flour
Baking Powder
Baking soda
Buttermilk
Corn
Cornmeal
Egg
Lime
Salt
Sour cream
Sugar
Vegetable oil
Yogurt
Side dishes
Mccalls
Mine
Echo
Egg
Corn
Sour cream
Cream
Butter
Scallion
Lime
Milk
Cake
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