BOB W'S CORN CAKES
- 2 1/2 fresh corn kernels
- 2 large eggs
- 2 Tbsp all purpose flour
- 1/2 tsp salt
- 1 Tbsp sugar
- 5 slices bacon
- a dash or two hot sauce
1. In a skillet cook bacon till crisp. Remove with slotted spoon Crumble and set aside. If using fresh corn on the cob, remove husks and silk. Wash ears of corn.
2. In a large mixing bowl remove kernels of corn from the cob. Scrape ears of corn to get as much of the milk as possible. In another mixing bowl beat eggs. Add dry ingredients and blend. Stir in the corn, hot sauce and bacon. Stir till all is mixed well.
3. In the skillet with the bacon drippings. Drop batter by spoonfuls into the hot skillet. Fry till edges are crisp the flip and brown the other side serve with corn cake butter.
4. Corn cake butter. 4 tsp hot sauce 1 cup of soften real butter. Mix together until well blended.