Corn Cakes

Recipe Ingredients

1/2 cup	118ml	Sour cream
3 tablespoons	45ml	Snipped chives
2 tablespoons	30ml	White wine
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Blanched corn
1		Egg
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Chili powder
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Tumeric
1 teaspoon	5ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
1/4 teaspoon	1.3ml	Cayenne
1/2 cup	118ml	Masa
		(Spanish foods section of supermarket)
1/4 cup	15g / 0.5oz	Flour
1/2 cup	118ml	Milk
		Vegetable oil - for griddle
1		Choupiquet caviar
		(or caviar of your choice)
		Traditional Garnishes
2 tablespoons	30ml	Chopped egg yolks
2 tablespoons	30ml	Chopped egg whites
2 tablespoons	30ml	Snipped chives
2 tablespoons	30ml	Capers

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a small bowl combine sour cream, chives and white wine; season to taste with salt and pepper and set aside.

In a mixing bowl whisk together all ingredients except oil and garnishes. Heat a griddle or nonstick pan and brush with about 1 teaspoon oil. Spoon tablespoonfuls of batter onto griddle and cook until they form a golden crust, turning once. Remove and keep warm while you use up remaining batter.

Serve 3 cakes per person with a spoonful of chive cream and a dollop of caviar. Sprinkle with your choice of suggested traditional garnishes.

This recipe yields ?? servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-078 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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