Corn Cakes With Chives

Total Time: 23 mins Preparation Time: 20 mins Cook Time: 3 mins

Ingredients

• Servings: 6
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 cup boiling water
• 1 cup yellow cornmeal
• 1/4 cup milk
• 1/2 cup frozen whole kernel corn
• 1 egg, slightly beaten
• 3 tablespoons cooking oil
• 1 tablespoon fresh chives, snipped
• 1/3 cup sour cream

Recipe

• 1 in a smalll bowl combine flour, baking powder, sugar, and salt; set aside.
• 2 in a medium bowl stir boiling water into cornmeal to make a stiff mush. stir in milk until smooth. stir in frozen corn, egg, and the 1 tablespoon chives. add flour mixture to cornmeal mixture and stir just until combined.
• 3 in a large skillet heat 2 tablespoons of the oil over medium heat. drop half of the batter by rounded tablespoons into hot oil, making 6 cakes. cook 3 to 4 minutes or until golden brown, turning once. transfer corn cakes to a serving platter. cover and keep warm. add the remaining 1 tablespoon oil and repeat with the remaining batter to make a total of 12 corn cakes.
• 4 meabwhile, if desired, stir the 1 teaspoon chives in sour cream; serve with the corn cakes. if desired, sprinkle with additional snipped chives.