Crispy Corn Cakes
| Yield: | 16 Servings |
| Categories: | Side dishes |
| 2/3 | c | Yellow cornmeal |
| 1/2 | c | Unsifted all-purpose flour |
| 1 | tb | Sugar |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Cayene |
| 1 | lg | Egg |
| 10 3/4 | oz | Condensed corn soup |
| 3/4 | c | Buttermilk |
| 1/2 | c | Fresh corn kernels |
| 1/2 | Red pepper; finely diced | |
| 2 | Scallions; finely chopped | |
| 1 | c | Sour cream; or |
| 1 | c | -yogurt |
| 1 | ts | Grated lime zest |
| 1/2 | c | Vegetable oil |
| NUTRITIONAL INFORMATION/SERV | ||
| 133 | x | Calories |
| 3 | x | G protein |
| 13 | x | G carbohydrate |
| 8 | x | G fat |
| 20 | x | Mg cholesterol |
| 234 | x | Mg sodium |
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