Fresh Corn Griddle Cakes

Ingredients

• Twelve ears of corn grated
• 1 cup of flour
• 1 cup of sweet milk
• 2 eggs
• % teaspoon of baking powder
• 1 tablespoon of melted butter
• 1 teaspoon of salt

Method

1. 1

   Mix well and bake on a hot griddle.

2. 2

   Serve for breakfast.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 65. The excerpt below is the record exactly as published.

Twelve ears of corn grated, 1 cup of flour, 1 cup of sweet milk, 2 eggs, % teaspoon of baking powder, 1 tablespoon of melted but- ter, 1 teaspoon of salt. Mix well, bake on a hot griddle. Serve for breakfast. Com Popovers. Scald 1 pint of milk, add 1 tablespoon of butter, ^ pint of sifted corn meal. "When cool add 3 well-beaten eggs. Put in hot gem pans and bake a chestnut brown. Popovers. Two coffee cups of flour, 1% cups of sweet milk, 1 tablespoon of butter or lard, 2 eggs beaten separately, 1 teaspoon of salt. Beat yolks, add to it the butter, then milk, baking powder and salt. Stir in lightly the whites beaten to a stiff froth. Bake in hot muffin rings. Potato Biscuit. Boil 6 Irish potatoes in their jackets, then drain and squeeze in a cloth to insure being dry; remove skin, mash smooth, add 1 tablespoon butter, 1 pint sweet milk, 1 egg. Stir until free of lumps. When cold beat in % cup of yeast and enough flour to make a stiff dough. Set to rise, then make in small round cakes. Let rise again and bake a chestnut brown. This dough is excellent dropped into meat soups or for pot pie. KENTUCKY RECEIPT BOOK. 109 Cracknels. One cup rich milk, 2 tablespoons of butter, % gill of yeast, 1 teaspoon salt, add flour enough for a light dough. Roll thin, cut in long pieces 3 inches wide, stick with a fork. Bake in a slow oven. Squash MuflBns. One pint of flour, 2 eggs, 1 cup sifted squash, 4 tablespoons granulated sugar, 1 cup milk, 2 teaspoons baking powder, 1 tea- spoon salt. Bake like tea cakes. Rye MuflSns. One cup rye meal, 1 cup flour, 1 cup rich milk, ^ cup sugar, % teaspoon salt, 2 teaspoons baking powder, 1 egg. Mix the dry in» gredients, add milk to beaten egg and stir well with rest of mix- ture. Bake 20 minutes in rings in a quick oven. German Waffles. One cup powdered sugar, % cup creamed butter, add yolks of 6 eggs, one at time, 1 cup milk, 2 cups flour, 2 teaspoons baking powder, ^ teaspoon salt, a little grated lemon peel. Mix well, bake in greased irons. Serve hot with powdered sugar or maple syrup. Oluten Wafers. One-half cup of cream, 1 saltspoon salt, and gluten to make a stiff dough. Knead, roll thin in long rolls, place on unbuttered tin ; bake a chestnut brown in a quick oven. Oream Biscuit. One pound of sifted flour, 1 tablespoon of butter, 1 teaspoon of salt, enough sweet cream to make a stiff dough. Work until dough blisters. Cut with biscuit cutter, bake in hot oven. Whole Wheat Muffins. One and one-half cups of whole wheat flour, 2 even teaspoons baking powder, 1 cup of sweet milk, 1 well-beaten egg, % teaspoon salt, 1 tablespoon of melted butter

Cook this with the app: pantry check, scaling, and the assistant.