Side Dishes:

Fresh Corn Griddle Cakes

Comment on this recipe

My Grandma, Frances Schryver of Prophetstown, would make these delicious cakes for our Sunday night supper in the 1950s and we'd top them with a pot of real butter. It's definitely a good old "comfort food"!

Ingredients

1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon pepper
Pinch of sugar
1 cup coarsely grated fresh corn
2 eggs, beaten
1 tablespoon melted margarine

Instructions

Mix together the dry ingredients and sift. Mix the fresh corn, eggs and margarine. Combine all ingredients and mix well. Drop by spoonfuls on hot greased griddle. Serve with butter and enjoy.

Carolyn Jessen
Rock Island