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Name: Crispy Corn Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 3/4 c Buttermilk; 1 tb Sugar; 1 c Sour cream; or; 133 x Calories; 13 x G carbohydrate; 20 x Mg cholesterol; 1/2 c Unsifted all-purpose flour; 1/4 ts Baking soda; 234 x Mg sodium; 2/3 c Yellow cornmeal; 1 c -yogurt; 8 x G fat; 1/2 Red pepper; finely diced; 1/4 ts Cayene; 10 3/4 oz Condensed corn soup; 2 Scallions; finely chopped; 1/2 c Vegetable oil; 1 ts Baking Powder; 1/2 c Fresh corn kernels; 1 ts Grated lime zest; 1/2 ts Salt; 3 x G protein; 1 lg Egg

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INGREDIENTS

3/4 c Buttermilk
1 tb Sugar
1 c Sour cream; or
133 x Calories
13 x G carbohydrate
20 x Mg cholesterol
1/2 c Unsifted all-purpose flour
1/4 ts Baking soda
234 x Mg sodium
2/3 c Yellow cornmeal
1 c -yogurt
8 x G fat
1/2 Red pepper; finely diced
1/4 ts Cayene
10 3/4 oz Condensed corn soup
2 Scallions; finely chopped
1/2 c Vegetable oil
1 ts Baking Powder
1/2 c Fresh corn kernels
NUTRITIONAL INFORMATION/SERV
1 ts Grated lime zest
1/2 ts Salt
3 x G protein
1 lg Egg

Servings

INSTRUCTIONS

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

NOTES

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Crispy Corn Cakes

3/4 c Buttermilk
1 tb Sugar
1 c Sour cream; or
133 x Calories
13 x G carbohydrate
20 x Mg cholesterol
1/2 c Unsifted all-purpose flour
1/4 ts Baking soda
234 x Mg sodium
2/3 c Yellow cornmeal
1 c -yogurt
8 x G fat
1/2 Red pepper; finely diced
1/4 ts Cayene
10 3/4 oz Condensed corn soup
2 Scallions; finely chopped
1/2 c Vegetable oil
1 ts Baking Powder
1/2 c Fresh corn kernels
 NUTRITIONAL INFORMATION/SERV
1 ts Grated lime zest
1/2 ts Salt
3 x G protein
1 lg Egg

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

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Nutrition

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Serving Size: 1 Serving (56g)
Recipe Makes: 16 Servings

Calories: 100
Calories from Fat: 46 (46%)

Amt Per Serving		% DV

	Total Fat 5.2g	7 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 1.4g
Cholesterol 13.7mg		4 %
Sodium 59.5mg		2 %
Potassium 47.4mg		1 %
Total Carbohydrate 11.9g		4 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 11.4g
Protein 1.8g		3 %
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.

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Calories per serving: 100

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