| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Breads | 6 | Servings | |
INGREDIENTS
| 6 | sl | Bacon; cut into 1/2" pieces |
| 1/3 | c | Chopped onion |
| 1 | c | All purpose flour |
| 2 | tb | Chopped fresh chives |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/8 | ts | Cayenne pepper |
| 2/3 | c | Milk |
| 1 | Egg; slightly beaten | |
| 1 | tb | Vegetable oil |
| 8 | oz | Whole kernel corn; (1 can, drained) |
| 1/2 | c | Shredded Monterey Jack cheese |
| Maple syrup or maple flavored syrup; warmed |
INSTRUCTIONS
In 10" skillet cook bacon and onion over medium high heat until bacon is browned (7 to 9 minutes). Meanwhile, in medium bowl combine flour, chives, baking powder, salt and cayenne pepper. Stir in milk, egg and oil just until moistened. Stir in bacon and onion and remaining ingredients except maple syrup. Heat griddle to 350° or until drops of water sizzle. For each corn cake pour 1/3 cup batter onto greased griddle. Cook until corn cakes are golden brown (3 to 4 minutes on each side). Serve warm with maple syrup. Typed and Busted by Carriej999@AOL.com 3/21/98 Recipe by: Land O Lakes Treasury of Country Recipes Posted to TNT Recipes Digest by Carriej999 <Carriej999@aol.com> on Mar 21, 1998
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