Corn Cakes With Chives

• 2 tablespoons all-purpose flour
• 1 12 teaspoons baking powder
• 1 teaspoon sugar
• 12 teaspoon salt
• 1 cup boiling water
• 1 cup yellow cornmeal
• 14 cup milk
• 12 cup frozen whole kernel corn
• 1 egg, slightly beaten
• 3 tablespoons cooking oil
• 1 tablespoon fresh chives, snipped
• 13 cup sour cream

1. In a smalll bowl combine flour, baking powder, sugar, and salt; set aside.
2. In a medium bowl stir boiling water into cornmeal to make a stiff mush.
3. Stir in milk until smooth.
4. Stir in frozen corn, egg, and the 1 tablespoon chives.
5. Add flour mixture to cornmeal mixture and stir just until combined.
6. In a large skillet heat 2 tablespoons of the oil over medium heat.
7. Drop half of the batter by rounded tablespoons into hot oil, making 6 cakes.
8. Cook 3 to 4 minutes or until golden brown, turning once.
9. Transfer corn cakes to a serving platter.
10. Cover and keep warm.
11. Add the remaining 1 tablespoon oil and repeat with the remaining batter to make a total of 12 corn cakes.
12. Meabwhile, if desired, stir the 1 teaspoon chives in sour cream; serve with the corn cakes.
13. If desired, sprinkle with additional snipped chives.

flour, baking powder, sugar, salt, boiling water, yellow cornmeal, milk, kernel corn, egg, cooking oil, fresh chives, sour cream

Taken from www.food.com/recipe/corn-cakes-with-chives-414584 (may not work)