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Corn Cakes with Sun Dried Tomatoes/goat Cheese

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Eggs Sun-dried, Breads, Vegetables 6 Servings

INGREDIENTS

3/4 oz Sun-dried tomatoes
1/4 ts Salt
1/4 ts Freshly ground black pepper
3/4 c Boiling water
1/4 ts Crushed red pepper
2 Ears of corn
1 c Skim milk
1 cl Garlic; minced
1 oz Chevre (mild goat cheese)
1/2 c Yellow corn meal
1/2 c Whole wheat flour
1 tb Olive oil
1/2 ts Baking powder
2 Egg whites

INSTRUCTIONS

Combine tomatoes and 3/4 cup boiling water. Let stand for 30 minutes.
Drain. Mince tomatoes and set aside. Cut whole kernels form ears of corn to
measure 1 cup. Arrange corn in a vegetable steamer over boiling water,
cover and steam 5 mins. or until tender. Combine tomatoes, cut corn and
garlic toss well. Combine cornmeal and next 5 ingredients large bowl. Stir
well. Add corn mixture, stirring just until combined. Set aside. Combine
milk and next 3 ingredients in the container of electric blender; Cover and
process until smooth. Add to cornmeal mixture, stirring just until dry
ingredients are moistened. Let stand for 15 mins. Spoon 2 T of batter per
corn cake onto a hot griddle. Cook for 2 1/2 mins or until the tops are
covered w/ bubbles and edges look cooked. Turn corn cakes and cook an
additional 2 1/2 mins. or until browned. Board: FOOD BB Topic: FOOD
SOFTWARE Subject: RR-MM-SWEET POTATOES
To:                ALL                   Date:    11/07 From: GDGX73C TIG
MEANS             Time:     2:30 PM
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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