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Corn Cakes from Grandmother Losey Recipe

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This recipe for Corn Cakes from Grandmother Losey is from How Green Was My Valley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 doz. ears of corn, kernels cut off the cob (hold the stem end and cut downward through 2-3 kernels at a time, then use back of the knife to scrape milky juice from the cob)
4 tbsp. flour
4 eggs, well beaten
Milk if needed to thin the batter
Directions:
Directions:
T then added her "more modern version."
1 egg, 1 tbsp. flour for every c. of corn. Put all in blender & beat 'till well blended. Drop on hot griddle, wonderful!

Then, Corn Pudding: 1 pt. corn, 2 eggs, 1/4 c. cream, 2 tbsp. flour. Blend well. Put in buttered baking dish & bake at 300º 1/2 hr., increase to 325º & continue baking 1/2 hr.
Personal Notes:
Personal Notes:
In the Midwest, the flavor of summer is sweet corn. T and Polly grew rows and rows of succulent ears. We were taught that for the best flavor the corn should be picked, shucked and eaten right away.

 

 

 

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