Savory corncakes
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Savory corncakes
  Savory    Corncakes    Side dish    Corn  
Last updated 6/12/2012 1:22:16 AM. Recipe ID 54815. Report a problem with this recipe.
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      Title: Savory corncakes
 Categories: Side dish, Corn
      Yield: 24 Servings
 
    3/4 c  All-purpose flour
    1/4 c  Yellow cornmeal
    1/2 ts Baking powder
    1/4 ts Paprika
      1 c  Canned creamed corn
           -(or leftover homemade)
      1    Egg, lightly beaten
    1/2 c  Milk
      1 tb Vegetable oil
      1 lg Ear of corn, kernels cut off
           -the cob (~2/3 cup)
      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
  200F. 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.
 




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Recipe ID 54815 (Apr 03, 2005)

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