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Versatile corn cakes make for hearty breakfast – or flavorful side dish

Recipe: Fresh corn cakes use whole kernels

Made with fresh corn cut from the cob, these cakes could be topped with butter and syrup for breakfast, or sour cream and salsa for an appetizer or side dish.

Made with fresh corn cut from the cob, these cakes could be topped with butter and syrup for breakfast, or sour cream and salsa for an appetizer or side dish.

Debbie Arrington

The batter is very lumpy, but that's perfect.

Celebrate fall and the last corn of the season with hearty corn cakes.

These corn cakes are packed with flavor and crunch – thanks to the addition of fresh corn kernels. (Frozen corn will work, too.) One large ear yields about one cup of kernels.

Corn cakes aren’t just for breakfast. They also work as a side dish or even an appetizer; make them small and top with salsa and sour cream.

Fresh corn cakes

Makes about 8 corn cakes


½ cup flour

½ cup corn meal

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup sour cream or plain yogurt

½ cup milk

1 egg

2 tablespoon butter or margarine, melted and cooled

1 cup corn kernels

Butter or margarine for griddle

Cook 3 or 4 minutes per side until golden brown.


In a large bowl, sift together flour, corn meal, baking powder, baking soda and salt.

In a smaller bowl, mix together sour cream or yogurt, milk and egg.

Add milk-egg mixture to dry ingredients and stir until smooth. Add melted butter or margarine. Fold in corn kernels. Batter will be lumpy.

Heat griddle to 350 degrees F.; melt butter or margarine.

Using a ladle or ½-cup measuring cup, scoop batter on to griddle. Cook until golden brown, turning once (about 3 or 4 minutes per side).

Serve hot with butter or margarine and warmed honey or maple syrup, if desired.

These corn cakes are also good with sour cream and salsa.


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Dig In: Garden Checklist

For week of Nov. 26:

Concentrate on helping your garden stay comfortable during these frosty nights – and clean up all those leaves!

* Irrigate frost-tender plants such as citrus in the late afternoon. That extra soil moisture increases temperatures around the plant a few degrees, just enough to prevent frost damage. The exception are succulents; too much water before frost can cause them to freeze.

* Cover sensitive plants before the sun goes down. Use cloth sheets or frost cloths, not plastic sheeting, to hold in warmth. Make sure to remove covers in the morning.

* Use fall leaves as mulch around shrubs and vegetables. Mulch acts as a blanket and keeps roots warmer.

* Stop dead-heading; let rose hips form on bushes to prompt dormancy.

* Prune non-flowering trees and shrubs.

* Clean and sharpen garden tools before storing for the winter.

* Brighten the holidays with winter bloomers such as poinsettias, amaryllis, calendulas, Iceland poppies, pansies and primroses.

* Keep poinsettias in a sunny, warm location – and definitely indoors overnight. Water thoroughly. After the holidays, feed your plants monthly so they’ll bloom again next December.

* Rake and remove dead leaves and stems from dormant perennials.

* Plant spring bulbs. Don’t forget the tulips chilling in the refrigerator. Daffodils can be planted without pre-chilling.

* This is also a good time to seed wildflowers and plant such spring bloomers as sweet peas, sweet alyssum and bachelor buttons.

* Plant trees and shrubs. They’ll benefit from fall and winter rains while establishing their roots.

* Set out cool-weather annuals such as pansies and snapdragons.

* Lettuce, cabbage and broccoli also can be planted now.

* Plant garlic and onions.

* Bare-root season begins now. Plant bare-root berries, kiwifruit, grapes, artichokes, horseradish and rhubarb.

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