I had planned on sharing a recipe for floating or ‘swimming’ biscuits. But I’ve backed out of that one for a bit. I wanted to do an old family recipe, well; actually, it’s an old family recipe re-constructed by myself. Grandma Richardson, made corn cakes after ‘many’ Sunday dinners. If there were mashed potatoes served and corn you could bet that evening we were having corn cakes. My mom, Betty, always said she didn’t have the knack for making them, and not to ask her how to successfully make the family favorite. So; the job fell on me to present a recipe for Grandma Lucy’s corn cakes.
Special, you betcha’, it was what I would refer to as one of my grandmother’s signature dishes. It continued to be one of my dad, Jerry’s favorite foods, and now it’s one of my husband, ErvIn’s all time picks. In fact, the restaurant in downtown Reed’s Spring makes a version of this recipe about once a month. Ervin just happened to be there last week when they were the breakfast special! He loved coming home and telling me what he had for breakfast! Yes, he rubbed it in quite a bit!
Many of you may have grown up with potato cakes, but they probably didn’t have corn in them. And, they were served as a side dish, normally, not for breakfast. When I did research on this old-fashioned delight I found many put things like green onions in the cakes, not corn. Any way you stack them, they are certainly yummy. I’ve even see folks prepare them with sour cream and salsa on top. Personally; I don’t need all the extra, they fly just fine solo.
This chilly weekend brought me frustration, big time. Like many I have so many projects to work towards, that I just didn’t know where to start. It gets to the place where I am overwhelmed, and I just drink coffee and stew. Finally; I dove in, and sewing and ironing became the focus of the day. I also got cafe curtains re-hung in the family dining area. During the early holidays I inquired to see what the local cleaners/laundry would charge to do the 8 panels for me. I choked on the response when Ervin told me $40-45. per panel. You do the math, I could have purchased new ones! Obviously I did them myself. Tomorrow after a business trip to Harrison, I can wrap up the sewing, (found something I missed) and get things put away.
I’m working on a Valentine Dinner for February 15th, in our home. It’s going to be a seafood dinner, I’m working on the table scape right now and planning a meal that doesn’t require me to work all day in the kitchen. I’ve even told our guests to dress up, the men have to at least wear a button down shirt. Probably the hardest thing for me to plan is the appetizer. This could be a time for a nice apertif and the simplicity of fruit and cheese. I’m actually looking at 2-3 small desserts to serve with coffee at the meal’s conclusion. Crepes are one possible choice along with lemon bars and something
‘chocolate’. Again; I’m aiming at things I can make before the dinner, and they have no last minute prepping. I’ll let you know if I pin down an appetizer. I’ll figure it out, I just need to research a ‘little’ bit more.
Enjoy making a batch of Grandma Lucy’s corn cakes. They may become a favorite, like they are for my family. My mother’s family came here from Kentucky, so there are many family recipes originating from there. Take time to study the early settlers of your region & family, it can be fascinating.
Corn & Potato Cakes
1 (15oz.) can drained whole kernel corn, or fresh, which is better!
24 ounces or 3 cups mashed potatoes
1 ½ teaspoons baking powder
1 large egg, slightly beaten
½ cup shredded cheese
¼ cup finely diced onion, or green onion
½ teaspoon seasoning salt
¼ cup flour
Olive oil or butter for frying
Mix all ingredients together in a bowl., except the oil/butter. (Do not use warm potatoes) You can cook these in a deep fat fryer, but a griddle or large skillet with a little olive oil or butter works just fine. Brush the oil on the griddle and drop by 2-3 tablespoons onto the griddle, cook until fritter is golden brown, then flip.
Chives, green chilies, roasted red peppers, different cheeses can certain be involved into this recipe. You should render 10 – 12 corn cakes, at least, all depending upon the size you make!
In some regions diners top their fritters/corn cakes with honey or sweet jellies, or salsa and sour cream. Enjoy this old-fashioned, soul-warming dish.
