Ingredients

The following ingredients have 15 Servings
  • 1 ½ cups all-purpose flour (all purpose)
  • 1 tablespoon sugar (granulated)
  • ½ teaspoon salt (or to taste)
  • 1 teaspoon baking powder
  • 3 cups corn kernels (fresh, frozen, or canned (drained))
  • 2 large eggs (lightly beaten)
  • ⅔ cup half and half (10%MF, use more half and half if mixture is too dry)
  • ¼ cup vegetable oil (or more if needed, for frying)
  • 1 tablespoon chives (chopped )
  • sour cream (to serve)

Instruction

  • Dry ingredients: Whisk the flour, sugar, salt, and baking powder together in a large mixing bowl. Add the corn and stir to coat in the flour mixture.
  • Batter: Mix the cream and eggs together, then pour into the mixing bowl. Stir everything together until a wet batter forms. It should be a thick batter. See recipe notes.
  • Fry: Add enough vegetable oil to fully coat the bottom of your skillet. You'll have to do this in batches. Drop 2-4 quarter cup portions of batter, as many as your skillet can handle, and cook for 2-3 minutes over medium heat or until the bottom turns golden brown. Flip and cook for another 2-3 minutes. Adjust the heat as necessary. Repeat with remaining batter.
  • Serve: Serve sprinkled with chives and a dollop with sour cream.