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Fresh Corn Cakes
These corn cakes are the most! I can’t take credit for the recipe which came off the wrapper of a little gadget which is called a corn scraper. The recipe is simple, but don’t tamper with it, thinking you will make it better. No flour, no more eggs, no nothing! You can serve them for breakfast but I serve them as a savory vegetable topped only with a pat of butter. They will disappear in seconds.
Cut off the kernels of six ears of fresh (raw) corn. Put in the blender, add 1 egg and a shake of salt. Whiz until the mixture is almost smooth. Pour onto a hot griddle or electric skillet, a little at a time, like small pancakes, turning, when brown, with a pancake turner. Since I usually serve buffet-style I ask a willing helper to monitor the corn cakes. If people want refills, have the pitcher of batter ready beside the electric skillet and let them cook. (You needn’t be a slave.)
Published in the PPNF Nutrition Journal
Summer 1990 | Volume 14, Number 2&3
Copyright © 1990 Price-Pottenger Nutrition Foundation, Inc.®
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