Corn Cakes

By á-4174

On Today Show with Chef Mark Bittman

Ingredients

• 2 tablespoons neutral oil
• 3/4 cup cornmeal
• 1/2 cup flour
• Salt, to taste
• 2 teaspoons baking powder
• 1 egg
• 3/4 cup whole milk
• 2 cups fresh corn kernels
• chopped parsley for garnish

Details

Servings 4

Preparation

Step 1

Preparation
Put a large skillet on medium heat and add the neutral oil.

In a large bowl, combine the cornmeal, flour, baking powder and some salt.

Beat together the egg and milk, then pour the mixture into the dry ingredients. Add a few tablespoons more milk if necessary to make a thick but smooth batter. Stir in the corn kernels.

In batches, drop the batter by the 1/4 cup or large spoonful into the oil. Brown corn cakes on both sides, 4 to 5 minutes per batch. Garnish with chopped parsley and serve.