Recipe - Crispy Corn Cakes

2/3 cup Yellow cornmeal
One half cup Unsifted allpurpose flour
1 tablespoon Sugar
1 teaspoon Baking powder
One half teaspoon Salt
One fourth teaspoon Baking soda
One fourth teaspoon Cayene
1 lg Egg
10 Three fourths ounce Condensed corn soup
Three fourths cup Buttermilk
One half cup Fresh corn kernels
One half Red pepper; finely minced
2 Scallions; finely chopped
1 cup Sour cream; or
1 cup yogurt
1 teaspoon Grated lime zest
One half cup Vegetable oil

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

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 mediumhigh heat. Using
One fourth 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 sourcream mixture.

From: McCall's July 1993 Happy Charring

~ EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
======================================================= ===================
BBS: Computer Specialties BBS Date: 072793 (17:21) Number: 58572 From:
MOLLI STRUEBING Refer#: NONE To: MATT MYERS Recvd: NO Subj: MRS. FIELDS
Conf: (149) COOKING

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini