3 ears of corn, husk and silk removed
1/3 cup milk
1 large egg
1 teaspoon sugar
1/2 teaspoon baking powder
salt and pepper
1/4 cup cornmeal
1/4 cup flour
2 tablespoons vegetable oil
sour cream (if you want)
Preheat the oven to 200F. To remove the kernels, cut off the tip of each cob; stand the cob in a wide shallow bowl. With a sharp knife slice downward to remove kernels.
To the bowl, add milk, egg, sugar, baking powder, 1/2 teaspoon pepper, mix. Fold in the cornmeal and flour.
Line a rimmed sheet with paper towels. In a large nonstick skillet, heat 1 tablespoon of the oil over medium heat. Working in two batches, drop the batter onto the pan by heaping tablespoonfuls. Fry until golden brown, about 2 minutes per side. Transfer to the prepared baking sheet. Sprinkle with salt; place in the oven for up to 30 minutes. Serve with sour cream if desired.
This is a great summer recipe, and is pretty easy.
Catch you on the flip side.