So, The Snowmance Contract, is packed with nods and reminders of my mother and grandmother, both of who have passed. From our favorite Christmas movie to watch together to the golden camel ornament.
But the biggest reference is to corn cakes.
My Grammy made corn cakes and bacon for us every time we visited and Mom always made them for us on special occasions. She used to slather hers in molasses, a habit I did not pick up. I can’t get past the smell.
Corn Cakes
Think of these as crepes with corn. Trust me, they are delicious. We normally serve these with bacon, but you can do without if you like. It’s just not as good.
Ingredients
- 1 cup flour
- 1 tsp baking powder
- 1 tsp sugar
- salt and pepper to taste
- 1 TBSP butter (melted)
- 1 egg
- 1 cup milk
- 8 oz can of niblet corn
How to Make
- Mix dry ingredients and then add butter, egg, and milk.
- Whisk until smooth, and then let sit for 10 minutes.
- Drain the corn, reserving the juice.
- Add the corn to the batter and stir.
- Thin the batter with the reserved corn juice.
- Cook the corn cakes in a skillet with bacon grease (or oil if you choose not to use bacon). I make them silver dollar size as this seems to be the best way to get them evenly cooked.
- Once done, take a small piece of bacon, place it on the cake, and pour syrup over them. Fold the corn cake in half, over the bacon, and enjoy!