Thursday, July 12, 2012

DIXIE CORN CAKES

This is an old "Southern" recipe that has been around forever!

1 pkg (12-oz) corn muffin mix
1 cup whole kernel corn
2 eggs, unbeaten
1 cup milk
6 strips bacon, cooked, drained and crumbled
2 tbsp bacon drippings

Drain corn well and combine with the muffin mix, eggs, milk, crumbled bacon and drippings; stir briskly until thoroughly blended.  Cook on hot lightly greased griddle until cooked through, turning once.  Serve dripping with butter and hot syrup, maple or your choice.

Yield: About 20 4-inch cakes.


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