BLUE CORN CAKES

Blue Corn Cakes image

Provided by Craig Claiborne

Time 10m

Yield About 16 cakes

Number Of Ingredients 10

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Ingredients

3/4 cup blue cornmeal (see note)
1/3 cup all-purpose flour
1 teaspoon baking powder
Salt to taste if desired
Freshly ground pepper to taste
1/2 teaspoon sugar
2 small eggs, separated, whites beaten stiffly
1/2 cup milk
2 tablespoons melted butter, cooled slightly
Corn oil for cooking

Steps:

Blend together the cornmeal, flour, baking powder, salt, pepper and sugar in a mixing bowl.
Put the yolks in a small bowl and add the milk, stirring. Stir this into the cornmeal mixture. Add the butter and fold in the beaten egg whites. Refrigerate until ready to cook.
Lightly coat the bottom of a nonstick fry pan with oil. When it is quite hot add about 1 tablespoon of batter at a time to the pan. Cook about 1 minute until browned on the bottom. Turn the cakes and cook about 1 minute on the second side or until neatly browned. Continue making cakes until all the batter is used.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 9 grams, Carbohydrate 68 grams, Fat 21 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 464 milligrams, Sugar 5 grams, TransFat 0 grams