A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Navajo Corn Cakes
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- #63131
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 cup cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 egg
1 cup milk
1/2 cup sour cream
1 tablespoon honey
1 1/2 cup corn kernels
vegetable oil, for frying
directions
Combine cornmeal, flour, baking powder, baking soda and salt in a large mixing bowl. In another bowl, whisk together egg, milk, sour cream and honey. Pour into dry mixture and stir to blend. Gently stir in corn.
Heat a large heavy skillet over medium-high heat and pour in oil to 1/4" depth. Drop batter, 1/4 cup at a time, into pan and fry until well-browned and crisp on both sides, about 5 minutes total. Drain on paper towels.
added by
sweetfaith1
nutrition data
143 calories, 4 grams fat, 24 grams carbohydrates, 4 grams protein per serving.
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