Yield: 6 servings
|¼ cup||Onion,finely chopped|
|8||Corn ears,freshly picked|
|2 cups||White cornmeal,stone-ground|
|¼ teaspoon||Black pepper|
SKILLET CORNMEAL CAKES
Melt the butter in heavy soup pot and saute the chopped onion in it until just limp, then set aside while you cut the corn from the cob with a sharp knife onto a wooden chopping board. Add immediately to sauteed onion, add milk, and bring to almost but not quite boiling.
Mix 1 tablespoon of the cream with the flour to form a soft paste and stir into corn-milk mixture, then add cream and bring to steamy hot but do not allow to boil. Season with salt and pepper and serve piping hot.
*** SYBIL CARTER'S SKILLET CORNMEAL CAKES *** Stir the cornmeal into the boiling water and cook over low heat until thick and creamy. Remove from heat, add beaten egg and salt, and mix well. Heat the butter and oil in a heavy skillet - cast iron is best ~ and drop cornmeal mixture by tablespoonfuls into hot fat. Cook 1-2 minutes, turn to brown opposite side, and remove to heated platter.
Sprinkle with grated cheese while hot and serve at once.