| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | ear, medium (6-3/4" to 7-1/2" long) yields | corn | 1/4 | small | eggs | 1/3 | fluid ounce | fat free milk | 1/2 | pat (1" sq, 1/3" high) | butter, melted | 2/3 | tablespoon | all-purpose flour | 2/3 | tablespoon | cornmeal | 1/3 | cubic inch | low fat shredded cheddar cheese | 1/3 | tablespoon chopped | Chives | 1 1/4 | dash | salt | 1 3/4 | dash | black pepper |
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Steps
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Sequence
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Step
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| 1 | Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped. | 2 | Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened. | 3 | Spoon batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 5-inch cakes (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes. |
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