member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Jennifer       

Recipe Categories:

    Summer Corn Cakes


    Source of Recipe


    American Favorites


    List of Ingredients


    • 1 cup yellow or white cornmeal
    • 2 tsp baking powder
    • 1 tsp salt
    • 1/2 tsp baking soda
    • 1 cup buttermilk
    • 1/4 cup vegetable oil, plus 1-2 tablespoons more for skillet
    • 1 cup fresh corn kernals (scraped from 2-3 ears of corn), uncooked
    • 2 Tbsp chopped fresh chives or flat-leaf parsley for garnish


    Instructions


    1. Preheat oven to 425 degrees.
    2. Combine cornmeal, baking powder, salt, baking soda, buttermilk, 1/4 cup oil and corn in a large mixing bowl. Stir well.
    3. Pour just enough oil (1 to 2 tablespoons) into a large, heavy oven-proof skillet (preferably cast-iron) to coat bottom. Place skillet in oven and heat until hot, about 10 minutes. Remove from oven and drop batter by tablespoonfuls into pan, leaving about 1/2 inch space around each cake to allow for spreading while cooking.
    4. Return skillet to oven and bake for 4 minutes. Turn cakes and bake for 2 to 3 minutes more, until crisp and golden on both sides. Transfer to serving plate, cover loosely with foil and keep warm while preparing the remaining cakes. Continue baking corn cakes until all batter is used.


    Final Comments


    Makes about 20 cakes
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |