| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Bread |
6 |
Servings |
INGREDIENTS
| 1 |
|
Batch "Corn Bread" recipe |
INSTRUCTIONS
When a gracious New Hampshire woman told me she remembered "cawn
frittahs" from her childhood, I told her I did not know what "cawn" was.
"Why," she replied, "don't you have cawn frittahs in Tacomar?" She had
dropped the r in corn, a very unfrugal thing for a Yankee to do. But she
wasted nothing. She saved the dropped r and added it onto a word later in
the sentence . . . thus my city of Tacoma became "Tacomar." She ate cawn
frittahs throughout her childhood.
Thin down a bit of the Corn Bread batter (see recipe) with a little
additional milk and fry it like pancakes. Wonderful with dinner! Some
people like to add a little fresh hulled corn to the batter. I have even
tried it with frozen corn kernels and the results are just fine.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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