Ingredients:
- 6 ears fresh corn
- 4 eggs, separated
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Preparation:
With a sharp knife, cut kernels from the cob: first, cut halfway through the middle to release the "milk" then cut the remainder closer to the cob.Beat egg yolks until light; add corn kernels. Mix flour with dry ingredients and beat into corn mixture. Beat egg whites until stiff but not dry. Fold into the batter.
Heat about 3 inches of lard or vegetable oil in a deep skillet and drop
the batter by spoonfuls into the hot fat. Turn over to brown on both
sides. Drain on paper towels.
Makes about 30.
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Cornbread Index
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