A great addition to any Lammas table.
3 fresh cobs of corn
2 eggs
½ c milk
¼ c cornmeal
¼ c flour
½ tsp baking powder
1 tsp fresh thyme
¼ tsp paprika
1 small red pepper, finely chopped
1 small onion, finely chopped
butter for cooking
Cook corn by boiling in hot water, drain and cut off kernels with a sharp knife, set aside. Combine in a bowl the eggs, milk, cornmeal, flour, baking powder and herbs. Stir in red pepper, onion and corn, mix well. Heat butter in a fry pan and place spoonfuls of mixture into the fry pan. Cook on both sides until golden brown. Makes about 20.
2 eggs
½ c milk
¼ c cornmeal
¼ c flour
½ tsp baking powder
1 tsp fresh thyme
¼ tsp paprika
1 small red pepper, finely chopped
1 small onion, finely chopped
butter for cooking
Cook corn by boiling in hot water, drain and cut off kernels with a sharp knife, set aside. Combine in a bowl the eggs, milk, cornmeal, flour, baking powder and herbs. Stir in red pepper, onion and corn, mix well. Heat butter in a fry pan and place spoonfuls of mixture into the fry pan. Cook on both sides until golden brown. Makes about 20.
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