Corn cakes with sun dried tomatoes/goat cheese Recipe

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Corn cakes with sun dried tomatoes/goat cheese

Artist:	_	Yield:	6
Categories:	Breads, Cakes, Cereals, Cheese, Cheese & Eggs, Corn, Desserts, Pastry, Sun-dried, Tomatoes, Vegetables	Rating:	0
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Ingredients:

3/4	oz	Sun-dried tomatoes
1/4	tsp	Salt
1/4	tsp	Freshly ground black pepper
3/4	cup	Boiling water
1/4	tsp	Crushed red pepper
2		Ears of corn
1	cup	Skim milk
1	cl	Garlic, minced
1	oz	Chevre (mild goat cheese)
1/2	cup	Yellow corn meal
1/2	cup	Whole wheat flour
1	tbsp	Olive oil
1/2	tsp	Baking powder
2		Egg whites

Procedures:

1	Combine tomatoes and ?cup boiling water.
2	Let stand for 30 minutes.
3	Drain.
4	Mince tomatoes and set aside.
5	Cut whole kernels form ears of corn to measure 1 cup.
6	Arrange corn in a vegetable steamer over boiling water, cover and steam 5 mins.
7	Or until tender.
8	Combine tomatoes, cut corn and garlic toss well.
9	Combine cornmeal and next 5 ingredients large bowl.
10	Stir well.
11	Add corn mixture, stirring just until combined.
12	Set aside.
13	Combine milk and next 3 ingredients in the container of electric blender; cover and process until smooth.
14	Add to cornmeal mixture, stirring just until dry ingredients are moistened.
15	Let stand for 15 mins.
16	Spoon 2 t of batter per corn cake onto a hot griddle.
17	Cook for 2 ?mins or until the tops are covered w/ bubbles and edges look cooked.
18	Turn corn cakes and cook an additional 2 ?mins.
19	Or until browned.
20	Board: food bb topic: food software subject: rr-mm-sweet potatoes
21	to: all date: 11/07