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Savory Corn Cakes

Joanne Ozug
  • 2018 minutes
  • Serves 12 to 14

INGREDIENTS

1 cup

all-purpose flour

1 tsp

baking powder

1 tsp

salt

3/4 cup

milk

1/2 cup

sour cream

1

large egg

1/2 tsp

ground chipotle (optional)*

2 1/2 cups

canned or cooked fresh whole corn kernels (I used frozen corn that I thawed)

1 cup

sliced green onions

grapeseed oil or vegetable oil, for frying