corn
1. Preheat oven to 200 degrees. Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels. To bowl, add milk, egg, sugar, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix. Fold in cornmeal and flour.
2. Line a rimmed baking sheet with paper towels. In a large nonstick skillet, heat 1 tablespoon oil over medium. Working in two batches, drop batter into pan by heaping tablespoons. Fry until golden brown, about 2 minutes per side. Transfer to prepared baking sheet. Sprinkle with salt; place in oven. Repeat. Keep warm in oven up to 30 minutes. Serve with sour cream, if desired.
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 4 | ||
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Calories: 334 | ||
Calories from Fat: 218 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.2g | 32 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 55.7mg | 17 % | |
Sodium 666.9mg | 23 % | |
Potassium 275.2mg | 7 % | |
Total Carbohydrate 26.4g | 8 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 24g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 334
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