Fresh Corn Cakes
Sweet Corn made into a fresh and delicious pan fried cake that goes well with any summer meal!
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Servings: 12 corn cakes
Ingredients
- 3/4 c. flour
- 1/2 c. yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 c. light sour cream
- 2 large eggs
- 2 Tablespoons olive oil divided
- 2 ears of corn kernels cut off
- 4 oz. green chilies
Instructions
- In a large bowl combine the flour, cornmeal, baking powder, salt, and pepper. Mix and set aside.
- In a medium bowl combine the sour cream, eggs, and 1 tablespoon olive oil. Mix until smooth.
- Add the sour cream mixture, corn, and green chilies to the flour mixture and mix until just combined.
- Heat a large skillet over medium high heat.
- Add the remaining oil to the pan. Pour 4 (1/4 cup) circles into the pan. Cook for 3-4 minutes per side or until browned. Repeat with remaining batter (two more times).
Notes
Adapted from Cooking Light