Contributed By: Cora Krob of Superior, WI
1 T. butter
2 c. whole kernel corn, drained
¼ c. finely chopped green pepper
¼ c. chopped onion
¼ c. all-purpose flour
½ tsp. baking powder
½ tsp. salt
¼ tsp. pepper
2 beaten eggs
2 T. milk
2 dashes of Tabasco® (if desired)
cooking oil (about 1 T.)
In medium saucepan, melt butter. Add green pepper and onions. Cook, covered about 8 minutes. Cool slightly. Combine flour, baking powder, salt, and pepper. Add beaten eggs, milk, and Tabasco, if desired. Mix well. Stir in cooked vegetables and corn.
Heat oil in large skillet. Drop corn mixture by heaping tablespoonful into hot oil and flatten. Should resemble a pancake. Fry until brown on both sides. Makes about 12.