3/4 c All-purpose flour 1 Egg, lightly beaten
1/4 c Yellow cornmeal 1/2 c Milk
1/2 ts Baking powder 1 tb Vegetable oil
1/4 ts Paprika 1 lg Ear of corn, kernels cut off
1 c Canned creamed corn -the cob (~2/3 cup)
-(or leftover homemade) 2 tb Minced onion
Sift together the dry ingredients. Beat together the creamed corn,
egg, milk and oil, and stir into the dry mixture. Do not overmix. Let
the batter rest, refrigerated, for an hour or more before preceeding.
Stir in the corn kernels and the minced onion. Cook the batter in
batches, dropping by tablespoonfuls onto a greased griddle over
medium heat. Cook 2 minutes per side, or until golden. Keep warm in a
200?F. oven while finishing.
Makes 24 small corncakes.
Per corncake: 42 calories, 1 gram protein, 7 grams carbohydrates, .5
gram fiber, 1 grams fat (trace saturated), 43 milligrams sodium.
Yields
24 servings
