Fresh Corncakes

I love me some fresh corn. There's just nothing better than corn on the cob straight of the grill with some butter and salt. And don't even bet me started on that impostor in the freezer case at the grocery store. That stuff is just plain disgusting. Blech. So I want to say that I awoke on a beautiful sunny morning, and dressed in sweet little going-to-the-farmers-market-outfit, with my hair in braids and a straw hat on. But I didn't. I think I had on shorts with worn out flip flops. And as for my hair....Well, you've seen my profile pic. Yeah. And I went to Food Lion. Yeah.

I decided instead of corn on the cob, I would make some corncakes. Oh my. Are they ever good! And so easy. But......how do I put this......they are....ugly. Just plain ugly. I tried to take a decent picture of them. Really I did. But it just came out...pardon the expression.....butt ugly. And now I've went to download the butt ugly picture and I can't even find it on my computer. It must have like regurgitated it or something cause it was so ugly. Oh well.

If you've never had a corncake, it's kind of like a pancake with corn kernels in it. And dadgum, they're good! The hardest part is cutting the corn off the cob, then scraping off all the corn milk. This takes For-Eva. But the end result is so worth it! The recipe calls for beating the eggs with a mixer until thick and pale, but I did this with a whisk and they still turned out great, and you don't have to lug out the mixer.

I'm very sorry I don't have a pic to show y'all but maybe its better if you didn't see one. Cause it would probably deter you from making these. Cause they're butt ugly. Okay, last time I say that, I promise!

Fresh Corncakes adapted from Southern Living Homestyle Cooking

5 ears fresh corn 1 teaspoon baking powder
2 large eggs 1/2 teaspoon salt
3 tablespoons all purpose flour Melted butter, margarine, or oil for frying
2 tablespoons sugar (See Note)


Slice kernels of corn from cobs; scrape cobs with a vegetable peeler or knife to remove milk and pulp.

Beat eggs in a bowl with a whisk until thick and pale (May take a minute or two);add flour and the next 3 ingredients, beating until blended. Stir in corn.

Drop batter by heaping tablespoonfuls onto a hot butter griddle.(Note: I used butter for this, and it just got too hot on the griddle. Butter has a much lower smoke point that cooking oil, so next time I'll just use the oil.) Cook over medium heat until golden, then turn and cook other side.

Yield: About 2 dozen