Recipe - Fried Corn Cakes

7 Ears fresh corn (may use
about 6 cups frozen corn)
3 tablespoon Bacon drippings
1 tablespoon Flour
1 tablespoon Sugar
1 cup Halfandhalf
1 Green bell pepper, minced
Salt and freshly ground
black pepper, to taste

Slice the corn off the cob in such a manner that the kernels and the juice
are all retained. Heat the bacon fat in a heavy skillet. When the fat is
hot, add the corn and the remaining ingredients and stir thoroughly to be
sure that they are well combined. Lower the heat and cook the corn for 7 to
10 minutes, stirring occasionally. Adjust the seasoning and serve hot.
Makes 4 servings.

Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley"
tedconley@EARTHLINK.NET on Jan 26, 1997.