Anybody who has been at a holiday dinner at our house knows that the Scalloped Corn is my specialty when it comes to cooking. Not only do I love it myself but anybody who has eaten it has complimented me very nicely on how good it is.
When I was young my mother showed me how to make it and she showed me one little trick that I have always used. Along the way I came up with another little one of my own. It's my two secrets to making what I think is the perfect scalloped corn! I know there are recipes for it on the internet but it's my two tricks that I think makes mine special and I love secrets.....
soo.....I won't give them away. Not just yet anyway.
But I will share with you this recipe I have for Corn Cakes. Very delicious with ham or steak or just about anything as a side dish. They are a nice change from potatoes or macaroni etc., although they would be good as a second side dish with those too!
2 cups cooked whole kernel corn, canned or fresh (drained)
1/4 cup finely chopped onion (optional)
1 cup milk
1 beaten egg
1-1/2 cups flour
2 teaspoons baking powder
2/3 teaspoon salt
1. Combine corn, onion, milk, with beaten egg in a bowl
2. Combine flour, baking powder and salt in a separate bowl.
3. Add corn mixture and mix just enough to moisten.
4. Drop 1/4 cup onto lightly greased griddle and fry until golden brown on
both
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