Rural Lifestyle

Life in Rural America

Corn Recipes

Corn Recipes
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Slice off tips of kernels from cobs of corn and scrape down corn-pulp from cobb with a knife.

To 1 pint of pulp add 2 eggs, 2 heaping tablespoonfuls of flour, 1/2 teaspoonful of salt and a pinch of cayenne pepper and of black pepper; add the 2 yolks of eggs, then stir in lightly the stiffly-beaten white of eggs and flour.

Fry in only enough butter to prevent them sticking to the pan.

Drop into pan by spoonfuls size of an ordinary fried oyster, brown on both sides and serve hot.

Cornmeal Griddle Cakes

1⅓ cups cornmeal

1½ cups boiling water

¾ cup milk

2 tablespoons fat

1 tablespoon molasses

⅔ cup flour

1½ teaspoons salt

4 teaspoons baking powder

Scald meal with boiling water.

Add milk, fat and molasses.

Add sifted dry ingredients.

Bake on hot griddle.


Grate pulp from six cars of corn; with a knife scrape down the pulp into a bowl, add 2 eggs, beaten separately, a couple tablespoonfuls of milk, 1 large tablespoonful of flour, 1/4 teaspoonful of baking powder and a pinch of salt.

Drop with a spoon on a well-greased griddle. The cakes should be the size of a silver half dollar.

Bake brown on either side and serve hot.

These should not be fried as quickly as griddle cakes are fried, as the corn might then not be thoroughly cooked.

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Kevin Felts was born and raised in southeast Texas, graduated from Bridge City high school Bridge City Texas, and attended Lamar College in Port Arthur Texas. Hobbies include fishing, hiking, hunting, blogging, sharing his politically incorrect opinion, video blogging on youtube, survivalism and spending time with his family. In his free time you may find Kevin working around the farm, building something, or tending to the livestock
Kevin Felts © 2008 - 2018