Corn Cakes-Essence of Emeril

• 1/2 cup sour cream
• 3 tablespoons chives snipped
• 2 tablespoons white wine
• 1 x salt
• 1 x black pepper
• 1/2 cup corn blanched
• 1 each eggs
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon chili powder
• 1/2 cup masa flour
• 1/4 cup flour, all-purpose
• 1/2 cup milk
• 1 x vegetable oil
• 1 x caviar
• 2 tablespoons egg yolks chopped
• 2 tablespoons egg whites chopped
• 2 tablespoons chives chopped
• 2 tablespoons capers chopped

1. In a small bowl combine sour cream, chives and white wine; season to taste with salt and pepper and set aside.
2. In a mixing bowl whisk together all ingredients except oil and garnishes.
3. Heat a griddle or nonstick pan and brush with about 1 teaspoon oil.
4. Spoon tablespoonfuls of batter onto griddle and cook until they form a golden crust, turning once.
5. Remove and keep warm while you use up remaining batter.
6. Serve 3 cakes per person with a spoonful of chive cream and a dollop of caviar.
7. Sprinkle with choice of suggested traditional garnishes.

sour cream, chives, white wine, salt, black pepper, corn blanched, eggs, salt, baking powder, chili powder, flour, flour, milk, vegetable oil, caviar, egg yolks, egg whites, chives, capers

Taken from recipeland.com/recipe/v/corn-cakes-essence-of-emeril-33378 (may not work)