|Story of Corn|
|by Betty Fussell|
Now in paperback for the first time, The Story of Corn is Betty Fussell's mesmerizing account of the extraordinary grain that built the New World.
Tip: Try cake pancake for more results.
1 - 9 of 9 for corn cake pancake
Blend corn and egg; add pancake mix. Fry in 1/2 inch hot shortening until golden brown. Turn and brown on other side. Yield: 4 servings.
Stir together pancake mix and corn meal. Combine corn, ... cup onto hot, lightly greased griddle or skillet. Turn once. Makes about 16 (4-inch) pancakes.
Combine all the above ingredients well in a mixing bowl and leave (cover it with a cloth or paper towel) in a warm place 8-12 hours. Add the same ...
Pour 2 cups ... SERVE: Place a corn cake on plate. Top ... a relish tray of carrot sticks, celery, cherry tomatoes, bell peppers or any fresh vegetable.
Mix dry ingredients. ... thicker or thinner pancakes. Cook until ... stir in 1 teaspoon maple flavoring. Variation: Add 1 teaspoon butternut flavoring also.
This quantity will ... two batches of pancakes and biscuits. Stir ... it looks like corn meal. Place in ... 6 (3 inch) cakes or bake in ... then 10 minutes uncovered.
In skillet, cook ... In bowl, combine corn muffin mix, milk, ... batter for each pancake on hot, lightly ... Serve with syrup, applesauce, and/or butter.
Mix all ingredients ... fat. Flatten each cake with back of ... then make into cakes. Fry to a deep, golden brown on each side. Makes 16 to 20 pancakes.
top of page