Recipe: Corn Waffles (1960's)

CORN WAFFLES

1 cup com pulp or cream-style corn (recipe follows)
2 eggs, beaten
1 teaspoon sugar
1/2 teaspoon salt
3/4 cup milk (or a little more if mixture is too thick)
1 tablespoon butter, melted
2 cups all-purpose flour
3 teaspoons baking powder
Butter or margarine
Maple or other syrup (for serving)

Mix corn, eggs, sugar, salt and milk; add melted butter.

Sift in flour and baking powder; mix well.

Cook in waffle iron.

Serve with butter and syrup.

Makes 6 waffles, about 7-inches in diameter

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HOW TO MAKE GRATED OR CREAM-STYLE CORN

With a sharp knife, slit down the center of each row of kernels and push out pulp and juice with dull edge of the knife. Or cut tops off kernels and push out corn pulp and juice with dull edge of knife. Use as cream-style corn or in soups or chowders.

CREAM-STYLE CORN
Makes 4 servings

Prepare 2 cups corn pulp as directed in box on page 57. Put in top part of double boiler. Add 2 tablespoons each butter or margarine and heavy (whipping) cream, and salt and pepper to taste. Put over boiling water and cook, stirring occasionally, to minutes, or until done.

Source: Recipe pamphlet: The Collector's Cookbook - Corn, Woman's Day Kitchen #115, August 1966