Blue Corn Cakes
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¾cup blue cornmeal (see note)
- â…“cup all-purpose flour
- 1teaspoon baking powder
- Salt to taste if desired
- Freshly ground pepper to taste
- ½teaspoon sugar
- 2small eggs, separated, whites beaten stiffly
- ½cup milk
- 2tablespoons melted butter, cooled slightly
- Corn oil for cooking
Nutritional analysis per serving (16 servings)
65 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 2 grams protein; 58 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Blend together the cornmeal, flour, baking powder, salt, pepper and sugar in a mixing bowl.
- Step 2
Put the yolks in a small bowl and add the milk, stirring. Stir this into the cornmeal mixture. Add the butter and fold in the beaten egg whites. Refrigerate until ready to cook.
- Step 3
Lightly coat the bottom of a nonstick fry pan with oil. When it is quite hot add about 1 tablespoon of batter at a time to the pan. Cook about 1 minute until browned on the bottom. Turn the cakes and cook about 1 minute on the second side or until neatly browned. Continue making cakes until all the batter is used.
- Blue cornmeal is available in many specialty food shops, including Dean & DeLuca, 121 Prince Street. It may be ordered by mail from Casados Farms, P.O. Box 1269, San Juan Pueblo, N.M. 87566.
Private Notes