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Recipe by: falko
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See below ingredients and instructions of the recipe
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
200øF. 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.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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