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Ingredients
¾ cup blue cornmeal (see note)
⅓ cup all-purpose flour
1 teaspoon baking powder
Salt to taste if desired
Freshly ground pepper to taste
½ teaspoon sugar
2 small eggs, separated, whites beaten stiffly
½ cup milk
2 tablespoons melted butter, cooled slightly
Corn oil for cooking
Nutritional analysis per serving
8 grams carbs; 22 milligrams cholesterol; 65 calories; 1 gram monosaturated fat; 1 gram saturated fat; 3 grams fat; 58 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blend together the cornmeal, flour, baking powder, salt, pepper and sugar in a mixing bowl.
- Step 2
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.
- Step 3
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.
Blue cornmeal is available in many specialty food shops, including Dean & DeLuca, 121 Prince Street. It may be ordered by mail from Casados Farms, P.O. Box 1269, San Juan Pueblo, N.M. 87566.
Private Notes