The Farmer Family Cookbook

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Ingredients

• 51.25 ears corn, shucked
• .250.0625 cup milk
• 20.5 tbsp sugar
• .50.125 tsp coarse salt
• .250.0625 tsp fresh ground pepper
• 10.25 egg
• .750.1875 cup finely ground cornmeal
• 41 tbsp unsalted butter

Steps

1. Puree corn in food processor with the milk, sugar, salt, pepper, egg and cornmeal. The batter will be like a thick pancake batter.
2. Heat a large nonstick saute pan over low heat. Add 1 tbsp butter. When butter is melted and hot, add batter forming 3 inch rounds. Cook for 2 minutes, turn and cook for 2 more minutes. Remove from pan and repeat process with remaining batter. These can be made 2 hours in advance and kept uncovered at room temperature. Reheat in a 350F oven.