This isn't a channeled recipe, but one that my husband, Dennis, and I enjoy frequently. I copied it from a recipe my mother had. It originally came from my Greatgrandmother Neddie who was born in 1865. The point of putting it into this collection is that every time I make these corn fritters I think of her. It brings me just a little bit closer to her spirit. I hope you have a favorite recipe you make from time to time that has come to you from a loved one who has since passed on.
½ cup flour
1 cup corn pulp (use creamed corn)
½ tsp salt
1/3 cup milk
½ tsp baking powder
Beat the egg. Add corn and the milk. Sift flour, salt and baking powder together. Add to corn mixture. Fry as griddle cakes.
Notes: I generally toss in a handful of frozen corn kernels in addition to the creamed corn. I don't sift anything ever. I will, though, mix the salt and baking powder in with the flour a bit before I mix it into the egg, milk and corn mixture. We serve this for breakfast on the weekend with butter and maple syrup. Sometimes I'll put a bit more flour in to have thicker, sturdier pancakes and sometimes I'll use the recipe as it is for thin, delicate ones.