- Place corn and hot water in blender; blend until smooth. Pour into large bowl.
- Add cornmeal, sour cream, sugar and cheese; mix well to form dough. Spoon 2 tablespoons of the dough (about 18 pieces) onto a wax-paper-lined baking sheet.
- Roll each piece into a ball and flatten it into a circle about 1/2-inch thick and 3 inches in diameter. Gently press around sides to eliminate cracks.
- Melt butter in medium skillet over low heat. Add dough circles (in batches, if necessary) and cook 3 to 5 minutes per side or until golden and toasted on the outside but soft in the middle. Let cool to room temperature.
View all nutritional information
Calories 87, Calories Fat 16, Total Fat 2g, Saturated Fat 1g, Cholesterol 4mg, Sodium 15mg, Carbohydrate 16g, Protein 2g
|Calories (fat) extra||19|
|Total Fat (extra)||3|
|Saturated Fat (extra)||5|
|Vitamin A (extra)||2|
|Vitamin C (extra)||2|