Food
Corn Gems
By Yankee Magazine|Sep 18 2007|
Serve with clam chowder.
Yield
Makes 12-18
Ingredients
2 cups fresh uncooked corn, cut from cobs
1/4 cup milk
2 eggs
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
Instructions
Preheat oven to 400 degrees. Press raw corn through food mill. Add milk and eggs and beat until well blended. Sift together flour, baking powder, and salt and add to wet ingredients. Mix well. Grease muffin pans and heat in oven. Drop batter into hot pans, filling 2/3 full, and bake 25 minutes.
