Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 5 x ears shucked corn
- 1 Tbsp. granulated sugar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 x egg
- 1 1/2 c. all-purpose flour or possibly precooked cornmeal/instant polenta
- 4 Tbsp. butter
Direcciones
- Cut corn kernels off cob. Puree corn in food processor and add in and pulse one at a time: sugar, salt, pepper and egg. Sift flour or possibly polenta over batter till the batter is the consistency of thick pancake batter.
- In a hot saute/fry pan, add in butter and drop batter into 3 inch rounds. Cook 2 min, turn and cook an additional 2 min. Remove from pan and set aside.
- (Reheat corn cakes in a 350-degree oven before serving.)
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 466g | |
| Calories 1343 | |
| Calories from Fat 476 | 35% |
| Total Fat 54.23g | 68% |
| Saturated Fat 31.14g | 125% |
| Trans Fat 0.0g | |
| Cholesterol 308mg | 103% |
| Sodium 1580mg | 66% |
| Potassium 724mg | 21% |
| Total Carbs 187.54g | 50% |
| Dietary Fiber 9.7g | 32% |
| Sugars 18.69g | 12% |
| Protein 30.72g | 49% |
