MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Savory Corncakes
  Categories: Side dish, Corn
       Yield: 24 servings
  
     3/4 c  All-purpose flour
     1/4 c  Yellow cornmeal
     1/2 t  Baking powder
     1/4 t  Paprika
       1 c  Canned creamed corn
            -(or leftover homemade)
       1    Egg, lightly beaten
     1/2 c  Milk
       1 T  Vegetable oil
       1 lg Ear of corn, kernels cut off
            -the cob (~2/3 cup)
       2 T  Minced onion
  
   Sift together the dry ingredients. Beat together the creamed corn,
   egg, milk and oil, and stir into the dry mixture. Do not overmix. Let
   the batter rest, refrigerated, for an hour or more before preceeding.
   
   Stir in the corn kernels and the minced onion. Cook the batter in
   batches, dropping by tablespoonfuls onto a greased griddle over
   medium heat. Cook 2 minutes per side, or until golden. Keep warm in a
   200øF. oven while finishing.
   
   Makes 24 small corncakes.
   
   Per corncake: 42 calories, 1 gram protein, 7 grams carbohydrates, .5
   gram fiber, 1 grams fat (trace saturated), 43 milligrams sodium.
  
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