Crispy Corn Cakesside dish 2/3 cup yellow cornmeal 1/2 cup unsifted all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon cayene 1 large egg 10 3/4 oz condensed corn soup 3/4 cup buttermilk 1/2 cup fresh corn kernels 1/2 red pepper; finely diced 2 scallions; finely chopped 1 cup sour cream; or yogurt 1 teaspoon grated lime zest 1/2 cup vegetable oil ----NUTRITIONAL INFORMATION/SERV--- 133 single calories 3 single g protein 13 single g carbohydrate 8 single g fat 20 single mg cholesterol 234 single mg sodium 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: McCall's July 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" 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 |
