Bob Ws Corn Cakes Recipe 445

CORN CAKES

Steps:

• Combine corn, onion, milk, with the beaten egg in a bowl.
• Combine flour, baking powder and salt in a separate bowl.
• Add corn mixture and mix just enough to moisten.
• Drop, by 1/4 cupfuls, onto a lightly greased griddle and fry until golden brown on both sides.

BOB W'S CORN CAKES RECIPE - (4.4/5)

Steps:

• 1. In a skillet cook bacon till crisp. Remove with slotted spoon Crumble and set aside. If using fresh corn on the cob, remove husks and silk. Wash ears of corn. 2. In a large mixing bowl remove kernels of corn from the cob. Scrape ears of corn to get as much of the milk as possible. In another mixing bowl beat eggs. Add dry ingredients and blend. Stir in the corn, hot sauce and bacon. Stir till all is mixed well. 3. In the skillet with the bacon drippings. Drop batter by spoonfuls into the hot skillet. Fry till edges are crisp the flip and brown the other side serve with corn cake butter. 4. Corn cake butter. 4 tsp hot sauce 1 cup of soften real butter. Mix together until well blended.

SCALDED CORN CAKES

Steps:

• Add the salt to the boiling water; gradually sift in the cornmeal. Stir to combine. Cool the mixture in the refrigerator for 20 minutes. Shape into balls and then flatten to form patties about 2-inches across. Heat the vegetable oil or bacon drippings in a skillet. Fry patties until golden brown, about 5 minutes. Turn once. Drain and serve hot.
• Tip: Spray hands with nonstick cooking spray to prevent batter from sticking when shaping the balls.

CORN CAKES WITH CRAB AND SMOKY AVOCADO YOGURT

Steps:

• For the avocado yogurt: Put the avocados, yogurt, cilantro, chipotle puree, lime juice and some salt and pepper in a blender. Blend until smooth. Cover and refrigerate for at least 30 minutes and up to 4 hours to let the flavors meld.
• For the corn cakes: Combine the milk, butter and honey in a small saucepan. Bring to a simmer over low heat and cook until butter has melted. Remove from the heat and let cool for 5 minutes.
• Meanwhile, whisk together the corn flour, baking powder, salt and cayenne in a large bowl.
• Whisk the egg yolks in a bowl until smooth. Add the cooled milk mixture and mix until smooth, then stir in the corn. Stir the wet mixture into the dry mixture until a batter just comes together. In a clean, dry bowl, beat the 3 egg whites until stiff (they should hold their shape), then fold them completely into the corn mixture.
• Heat some butter in a cast-iron skillet over medium heat until almost smoking. Working in batches, make the cakes with 2 tablespoons of batter each, leaving a few inches of space between them as they spread quite a bit. Cook until browned on the bottom and starting to bubble around the edges, about 2 minutes. Flip the corn cakes with a spatula and cook until lightly browned on the reverse side, about 1 minute. Remove to a baking rack to drain.
• To assemble: Top each corn cake with a dollop of avocado yogurt, a few pieces of crab and some microgreens.

CORNMEAL GRIDDLE CAKES

Steps:

• Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
• Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

WW CORE FRIENDLY SWEET CORN CAKES

Steps:

• Mix yogurt, water and egg together in bowl; add in cornmeal and baking powder and stir together until batter is moist.
• If you like sweeter cakes, especially for breakfast, add Splenda at same time.
• Let batter stand for 15-20 minutes.
• Quickly fold in corn and grated onions.
• Heat pan over medium heat and lightly coat with cooking spray; add batter to the pan in spoonfuls.
• For best results, keep the cakes 2-3 inches in diameter.
• Let first side cook until tops is dry around the edges; turn and cook other side.
• Serve with a dollop of soft yogurt cheese.

BOB'S CRAB CAKES

Steps:

• In a large bowl, combine the first eight ingredients; mix well. Add crab; mix gently. Form mixture into eight balls; flatten slightly. In a large nonstick skillet, cook the crab cakes in oil for 4-5 minutes on each side or until golden brown.