Green Corn Griddle Cakes

Ingredients

• eight medium sized ears of sweet corn
• half a pint of milk
• two tablespoons of melted butter
• half a teaspoon each of salt and pepper
• two teaspoons of baking powder
• flour enough to make a batter suitable for cooking in thin cakes

Method

1. 1

   Cook on a hot griddle.

2. 2

   Very nice served with roast beef or beefsteak.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 29. The excerpt below is the record exactly as published.

two teaspoons of baking powder; flour to make a batter that will drop from the spoon. Mrs. Geo. E. Moyer. Muffins, III. — Two cups of milk, half a cup ofj sugar, two teaspoons of baking powder, salt. Add ! flour to make batter about the consistency of cake. Must be baked in a quick oven. Mrs. H. J. Jaqmth. Golden Muffins. — Two teacups of sweet milk, two eggs beaten very light, half a teaspoon of salt, one tablespoon of butter, one teaspoon of sugar, three teacups of flour, two teaspoons of Royal baking pow- der. Miss Kate Kennell. Graham Muffins.— Two eggs, one pint of milk, one cup of Graham flour, one cup of wheat flour, one teaspoon of salt. Bake in cups. Mrs. R. Inglis. Corn Muffins, I. — One and a half small cups of COOKS IN CLOVER. flour, half a small cup of Indian meal, filled with 1 flour ; one teaspoon of salt, one tablespoon of I sugar, nearly a pint of milk added to make a batter little thicker than batter cakes. Add two beaten eggs, and two full teaspoons of Royal baking pow- der. Bake in a hot oven. Mrs. S. IV. Waterhouse. Corn Muffins, II. — Two cups of Indian meal, one cup of wheat flour, half a cup of butter, two eggs, one teaspoon of salt, half a cup of sugar, two heap- ing teaspoons of baking powder. Stir all with sweet milk or water to a soft dough. Put in small pans and bake immediately in a hot oven. Mn. IV. M. Payne. Waffles. — One scant quart of flour, one quart of milk, one teaspoon of salt, four tablespoons of melted butter, fotir eggs, two heaping teaspoons of baking powder. Mix all together and beat until very light. Bake in a waffle iron, dust with powdered sugar, and serve at once. Mrs. J. H. Whitehead. Raised Waffles. — One quart of milk, half a pound of butter, four eggs, half a compressed yeast cake, a teaspoon of salt, and flour for the consis- tency of pancake batter. Set this to rise in the morning, and it will be ready to be baked in a waffle iron for supper. * * * Gems. — Two cups of flour, one cup of sweet milk, one or two eggs, one teaspoon of baking pow- der, a little salt. Bake in gem pans in a quick oven. Miss H. M. Breakfast Gems.— One tablespoon of butter, two [ tablespoons of sugar, one &%%, two tumblers of flour, ; two teaspoons of baking powder, one cup of milk. iBake in gem pans fifteen minutes. Mrs. R. B. Timiall. MUFFINS, WAFFLES, ETC 53 Graham Gems. — Two cups of (iraham flour, two \ of butter, two teaspoons of baking powder. Bake cups of wheat flour, one tablespoon of lard, two ta- in a hot oven. A/rs. A. C. Hascy. blespoons of sugar or molasses, four teaspoons of baking powder, a little salt; add milk or water to! Buttermilk Pancakes.— Three pints of fresh but- make stiff batter. Have the gem pans hot when the Uermilk, one teaspoon of baking soda, salt to taste, mixture is dropped in them. Afiss S. E. Brawn. f flour sufficient to make a pancake batter. Fry on a (well-greased pan. Mrs. W. Holden. Butter Cups. — Beat one cup of sugar with a third ! of a cup of butter to a cream ; add half a cup of milk, } Green Corn Griddle Cakes.—Grate eight medium and one and a half cups of flour, to which has been | sized ears of sweet corn; add half a pint of milk, added two scant teaspoons of baking powder; lastly^ one beaten q^Z^ two tablespoons of melted butter, the five beaten yelks. Flavor with lemon. Bake (half a teaspoon each of salt and pepper, two tea- in gem tins. Mrs. D. C. Cowdrey. spoons of baking powder, and flour enough to make I a batter suitable for cooking in thin cakes

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