Breakfast Corn Flakes

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1 1/3 cup flour
1/3 cup cornmeal
1 teaspoon baking powder
1/3 teaspoon paprika
1/3 cup sugar
2 cups creamed corn
2 eggs, lightly beaten
1 cup milk
2 Tablespoons vegetable oil
1 1/3 cups kernel corn
1 1/3 teaspoon minced onion

Sift together dry ingredients. Beat together creamed corn, eggs, milk, oil. Stir into dry ingredients, let batter rest in refrigerator for at least one hour. Stir in kernel corn and onion. Cook batter on greased griddle on medium heat. Cook only until golden. Serve with maple syrup and butter. Yum!

Jerry Houman
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