Mrs. George S. Hopper
1 can corn, chopped (or
1 pt. fresh grated) 1 egg
1 cup milk
7 - 7 1/2 level tablespns. cracker crumbs or enough to thicken
Bake in thick cakes on griddle on top of stove or in oven.
2 cups grated corn
(about 8 ears)
2 tablespns. milk.
salt cracker crumbs to thicken
Bake on griddle on top of stove or set in oven on grate after being dropped on to hot griddle, or bake in shallow gem pans.
2-2 1/2 cups (8 small ears) grated corn not too young
2 beaten eggs salt
Drop batter in small spoonfuls on hot buttered griddle. Brown delicately on both sides and serve at once. Fine cut celery may be added to the batter before baking. Add a few cracker crumbs (not bread crumbs or flour) if corn is very milky. Canned corn does not make good oysters.