Corn Cakes With Chives

Directions

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