Fried Corn – a recipe from the Mennonite Community Cookbook
This is a very easy recipe to prepare, and it has become one of my favorites. It is perfect for breakfast. The recipe can be found in the Mennonite cookbook and is made by Mrs. Glenn Ebersole from Sterling, Illinois.
I am a huge fan of corn, and with its filling and creamy texture, it is both filling and comforting.Print
2 cups fresh corn pulp
2 tablespoons flour
3 tablespoons butter
1 teaspoon salt
1 cup rich milk
Split kernels and scrape them from the cob. Heat butter and add the corn. Cook over moderate heat. Keep turning the corn with a spatula to prevent burning. Combine beaten eggs, flour, and milk. When the corn is light brown, add the egg and milk mixture.
Let it simmer slowly until thick.