| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains, Vegetables |
Tuscan |
Cklive20, Pdate |
2 |
servings |
INGREDIENTS
| 1/4 |
c |
Yellow cornmeal; plus |
| 2 |
tb |
Yellow cornmeal |
| 3 |
tb |
All-purpose flour |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 |
lg |
Egg; beaten lightly |
| 1/4 |
c |
Buttermilk; plus |
| 2 |
tb |
Buttermilk |
| 3 |
tb |
Cream cheese; softened |
| 1/2 |
c |
Fresh corn cut from 1 ear |
|
|
(or use thawed frozen corn) |
| 3 |
tb |
Finely-chopped fresh chives |
| 9 |
lg |
Peperoncini; (pickled Tuscan |
|
|
; peppers), drained, |
|
|
; seeded, |
|
|
And chopped fine -; (abt 1/4 cup) |
| 2 |
oz |
Finely-chopped smoked salmon |
| 2 |
tb |
Vegetable oil |
|
|
=== ACCOMPANIMENTS === |
|
|
Sour cream |
|
|
Chopped red onion |
|
|
Lemon slices |
INSTRUCTIONS
In a small bowl whisk together cornmeal, flour, baking soda and salt. In a
bowl whisk together egg, buttermilk and cream cheese. Coarsely chop half of
the corn and stir into buttermilk mixture with remaining corn, chives,
peperoncini, salmon and cornmeal mixture until just combined. In a large
non-stick skillet heat oil over moderately-high heat until hot but not
smoking and, working in batches, drop batter by 1/4-cup measures into
skillet. Spread batter slightly to form 3 1/2- to 4-inch cakes and cook 2
to 3 minutes on each side, or until golden brown. Transfer corncakes as
cooked to a heatproof platter and keep warm. Serve corncakes with sour
cream, chopped red onion and lemon slices. This recipe yields about 6
corncakes, serving 2 as a brunch entree.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-8711)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
joecomiskey@netzero.net
05-17-1999
Per serving: 385 Calories (kcal); 24g Total Fat; (56% calories from fat);
9g Protein; 32g Carbohydrate; 119mg Cholesterol; 565mg Sodium Food
Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4
1/2 Fat; 0 Other Carbohydrates
Recipe by: Sara Moulton
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