Corn is a traditional part of Thanksgiving, widely used as both a food and a decoration. As you probably know by now, corn is one of my very favorite vegetables, so I was happy to test out another corn recipe for your Thanksgiving table. This is a recipe from the 1940 Culinary Arts Institute cookbook 250 Ways to Serve Fresh Vegetables.
Corn and Pepper Fritters
- 2 c cut cooked corn
- 2 tbsp sugar
- 1/2 tsp salt
- 1/2 c cream or evaporated milk
- 2 eggs, beaten
- 1/4 c chopped green pepper
- 1 1/2 c sifted flour
- 1 1/2 tsp baking powder
Combine corn, sugar, and salt. Add cream, eggs, and green pepper. Sift flour with baking powder and add to corn mixture. Beat well and drop by tablespoons into greased skillet. Cook slowly until puffed and browned. Serve with tomato sauce. Serves 6.
My middle son called these corn pancakes, and I think that is the perfect way to describe them. Corn and green peppers always go well together, and they complement a wide variety of main dishes. The recipe suggests serving with tomato sauce, but we ate them plain. There’s a nice ratio of vegetable to “pancake” here. The bread was lightly sweet, but the dominant flavor was the corn. I think they’d make a surprising addition to your Thanksgiving table.
Here are the other posts in this series:
Thanksgiving: Honeyed Cranberry Relish and Sweet Potato Balls
Thanksgiving: Susan Makes the Gravy