Date / Time




Administrator, Thursday 19 June 2014 - 15:16:07

8 3/4 oz. whole kernel corn2 Tbsp. baking powder
1 1/2 cup all-purpose flourMilk
1 large egg, beatenoil for frying
8 oz. container sour cream1 jalapeño pepper, stemmed, seeded if desired, and minced
Drain corn, reserving liquid. Add enough milk to reserved corn liquid to make 1 cup.
In bowl, stir flour cornmeal, baking powder and 1/2 teaspoon salt. Add corn, milk mixture, and jalapeño (if desired. Stir just until moistened.
Drop by tablespoonfuls, four or five at a time in hot oil.
Cook 3 - 4 minutes or until golden brown. Drain.
Servings: 24
Yield: 2 dozen
Serving size: 1/24 of a recipe (0.8 ounces).Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.
Amount Per Serving
Calories From Fat (8%)3.5
% Daily Value
Total Fat 0.4g<1%
Saturated Fat 0.09g<1%
Cholesterol 8.81mg3%
Sodium 150.79mg6%
Potassium 40.41mg1%
Total Carbohydrates 9.25g3%
Fiber 0.57g2%
Sugar 0.38g 
Protein 1.44g3%


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