Corn cakes with sun dried tomatoes/goat cheese
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | ounce | Sun-dried tomatoes |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| ¾ | cup | Boiling water |
| ¼ | teaspoon | Crushed red pepper |
| 2 | Ears of corn | |
| 1 | cup | Skim milk |
| 1 | clove | Garlic; minced |
| 1 | ounce | Chevre (mild goat cheese) |
| ½ | cup | Yellow corn meal |
| ½ | cup | Whole wheat flour |
| 1 | tablespoon | Olive oil |
| ½ | teaspoon | Baking powder |
| 2 | Egg whites | |
Directions
Combine tomatoes and ¾ cup boiling water. Let stand for 30 minutes.
Drain. Mince tomatoes and set aside. Cut whole kernels form ears of corn to measure 1 cup. Arrange corn in a vegetable steamer over boiling water, cover and steam 5 mins. or until tender. Combine tomatoes, cut corn and garlic toss well. Combine cornmeal and next 5 ingredients large bowl. Stir well. Add corn mixture, stirring just until combined. Set aside. Combine milk and next 3 ingredients in the container of electric blender; Cover and process until smooth. Add to cornmeal mixture, stirring just until dry ingredients are moistened.
Let stand for 15 mins. Spoon 2 T of batter per corn cake onto a hot griddle. Cook for 2½ mins or until the tops are covered w/ bubbles and edges look cooked. Turn corn cakes and cook an additional 2 ½ mins. or until browned. Board: FOOD BB Topic: FOOD SOFTWARE Subject: RR-MM-SWEET POTATOES
To: ALL Date: 11/07 From: GDGX73C TIG MEANS Time: 2:30 PM
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