| 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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