Crispy corn cakes

Yield: 16 Servings

Ingredients:

2/3 c Yellow cornmeal
1/2 c Unsifted all-purpose flour
1 tb Sugar
1 ts Baking powder
1/2 ts Salt
1/4 ts Baking soda
1/4 ts Cayene
1 lg Egg
10 3/4 oz Condensed corn soup
3/4 c Buttermilk
1/2 c Fresh corn kernels
1/2 Red pepper; finely diced
2 Scallions; finely chopped
1 c Sour cream; or
1 c -yogurt
1 ts Grated lime zest
1/2 c Vegetable oil MMMMM----------------NUTRITIONAL INFORMATION/SERV---------------------
133 x Calories
3 x G protein
13 x G carbohydrate
8 x G fat
20 x Mg cholesterol
234 x Mg sodium

Instructions:

1. In large bowl mix dry ingredients; set aside. In medium bowl beat egg. Add soup; gradually blend in buttermilk. Add corn pepper scallions; mix. Add flour mixture; stir just until mixed. 2. In bowl mix sour cream (yogurt) and lime zest. 3. In large heavy skilled heat half the oil over medium-high heat. Using 1/4 cup batter for each pancake and spread9ing out to 4 inches cook pancakes in batches 1 minute each side or untilbrowned reducing heat to medium and adding oil as necessary. Serve with sour-cream mixture. From: McCall's July 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ======================================================= =================== BBS: Computer Specialties BBS Date: 07-27-93 (17:21) Number: 58572 From: MOLLI STRUEBING Refer#: NONE To: MATT MYERS Recvd: NO Subj: MRS. FIELDS Conf: (149) COOKING