Yield: 6 servings
|5 \N||Ears fresh corn|
|3 \N||Eggs, beaten|
|¼ cup||Plus 1 1/2 t bacon drippings|
|1 tablespoon||Baking powder|
|½ cup||Plus 1 T all purpose flour|
Cut corn from cob, scraping cob to remove the pulp.
Combine corn, eggs, milk, bacon drippings, ugar, baking powder, and salt; stir well. Gradualy stir in flour. Heat a well greased 8 inch cast-iron skillet in a 400 degree oven until very hot. Pour batter into hot skillet, and bake at 425 degrees for 25 minutes or until golden brown.