Corn Cakes

An easy recipe that makes a scrumptious snack, side dish or appetizer, corn cakes is fried until golden and served with a delicious sour cream dip flavored with cilantro. This is a Mexican-inspired recipe that can also be served with salsa or guacamole. You can also have corn cakes for breakfast, smeared with butter and corn syrup, in lieu of pancakes. Adapted from Cooking For Friends, corn cakes also make a fun and awesome party food. One of the healthy recipes that you can cook.

Made from simple ingredients, the batter consists of yellow cornmeal, baking powder, granulated sugar, whole kernel corn, water, skim milk, egg, and dried chives. The flour, baking powder, and the sugar are mixed separately to make sure they are evenly distributed. Hot boiling water is added to the yellow cornmeal to make the base for the batter and mixed until it is nice and smooth.

Difficulty Level

Average

Ingredients

2 tbsp. flour

1 1/2 tsp. baking powder

1 tsp. granulated sugar

Boiling water

1 cup yellow cornmeal

1/4 cup skim milk

1/2 cup frozen whole kernel corn

1 egg, slightly beaten

1 tsp. dried chives

3 tbsp. olive oil

1/2 tsp. dried cilantro

1/3 cup fat-free sour cream

Preparation Instructions

In a small bowl, mix together flour, baking powder and sugar. Set aside.

In a medium-size mixing bowl, add enough boiling water to the cornmeal to make a stiff batter. Add milk, stirring until smooth. Add corn, egg and chives. Add flour mixture; stir until flour is just moistened.

Heat 2 tbsp. of the oil in a medium-size skillet over medium heat. Drop cornmeal batter into oil by rounded teaspoons. Cook for 2 minutes, then turn. Cook another 1-2 minutes, until both sides are brown.

Transfer cooked cakes to a serving dish, using paper towel to drain excess oil. Continue cooking cakes until batter is gone, adding more oil if needed.

Stir the cilantro into the sour cream and serve with the cakes.