3 1/2 Cups Flour
1 Teaspoon Sea Salt
5 Eggs
2/3 Cup Milk
3 3/4 Cups Yellow Corn Kernels (canned) drained
2 Tablespoons Butter, melted plus more for frying
Preheat oven to 350. In a medium bowl combine flour and salt. Add the eggs, milk, corn and melted butter and fold until completely moistened. They will be lumpy. Place a large saute pan over medium heat. Add just enough melted butter or marg. to cover the bottom of the pan and drop the corn batter by tablespoons full into the hot butter. Fry until brown on both sides and then put on a cookie sheet and put in oven to keep warm until you fry all of them. Cool slightly before serving. Can be used to dip in soups.
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