1/4 c Coarse yellow cornmeal
1 c Water
3 tb Unsalted butter
3/4 c Unbleached all-purpose flour
1 pn Salt
1/2 ts Baking powder
2 Egg; lightly beaten
1/2 c Milk
1/4 c Sour cream
2 tb Maple syrup
3/4 c Canned corn kernels
Combine the cornmeal and the water in a saucepan. Constantly stir the
mixture while it cooks until smooth and thick. Add butter to the
cornmeal/water assortment, continue stirring. Set the mixture aside to cool
sligthly.
Mix the dry ingredients: in a bowl combine flour, saltiness, baking powder and
baking pop...mix swell...set away. Into the cooled cornmeal assortment, append 2
lightly beaten egg, milk, sour cream and the maple syrup.
Gently fold the flour mixture and the corn into the pan of cornmeal, stir
swell.
Drop the batter by tablespoons into a preheated, pre-greased griddle. Cook
until bubbles form and edges set (approx. 1 moment) then flip and cook
until prosperous.
Yields
1 Servings
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