Sift the dry ingredients into a bowl. Mix the egg, corn, and oil in another bowl. Combine the 2 mixtures and then add enough milk to make a thin batter. Heat a griddle, grease it, and ladle out about 1/4 cup of batter for each cake. Cook until the bubbles on top burst, taking a peek from time to time to make sure the bottom isnt getting too dark. Turn and cook until golden on the other side. Makes 10 to 12 cakes. Recipes from Lee Baileys Corn (copyright 1993 by Clarkson Potter/Publishers). Recipe by: Good Morning America
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|Serving Size: 1 Serving (551g)|
|Recipe Makes: 1|
|Calories from Fat: 243 (21%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 213.9mg||66 %|
|Sodium 460.3mg||16 %|
|Potassium 657.9mg||17 %|
|Total Carbohydrate 207g||61 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 198.7g|
|Protein 25.3g||36 %|
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Calories per serving: 1145
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