By Sheri
TURN LEFTOVER CORN INTO BREAKFAST!
If you boil up a few extra ears of corn on the cob, then remove the kernels and store them in a bowl in the refrigerator, you can include them in a nice change from regular pancakes. Corn fritters with leftover kernel corn can make a delicious breakfast topped with syrup or honey.
The fritters may also be reheated or eaten cold or at room temperature for snacks. Most kids like corn fritters and with back to school season in the midst, it’s a good way to sneak in some veggies into breakfast or a snack. Using a cornbread mix makes a hot breakfast on a school or workday doable if you have the corn kernels all ready to go.
EASY BREAKFAST CORN FRITTERS
6 – 7 ounce package cornbread mix
1 ½ cups corn kernels – cooked, leftover
1 large egg – beaten
½ cup milk
1 Tablespoon cooking oil
1. Blend the cornbread mix with the corn kernels, beaten egg and milk together in a bowl.
2. Heat the oil in a large frying pan or grease a griddle.
3. Drop large spoonfuls of corn fritter batter into the pan or griddle and cook between 1 – 2 minutes on each side. Press the fritters down with a spatula after turning them. Serve with your choice of honey or syrup. A few slices of turkey or regular bacon on the side plus a cold glass of apple juice can be a delicious way to start the morning!
CORN TIP: Look for corn cobs with tight, rather than loose, rows of kernels. As a general rule, the yellowest kernels are the sweetest, however, the longer you store the corn husks before cooking, the more sweetness gets lost. White or peaches and cream bi-color corn tends to be milkier rather than as sweet as yellow corn.