Saturday, 24 July 2010

Corn Skivers

At the peak of corn season when you have some extra ears, hang them up to dry. I was thinking of something like Cope's Dried Sweet Corn, a childhood favorite from the Amish Country. If you can find it, absoltuely beautiful stewed or baked in a creamy casserole. But no reason not to DIY.
They come off the cob very easily. After hanging in the sun a few weeks. Just rub vigorously with both hands.

Then grind into a coarse meal. If you use a blender it will be much quicker. But I like the labor.

Then mix one cup of meal with 1 tablespoon fat. Butter would be great, but I'm out, so I used goose fat. Add a pinch or two of salt, a dab of baking powder, and a teaspoon of sugar.
Then but a spoonful into the well greased depressions of a munk pan (for abelskivers) and turn over when brown on one side. Cook them very well.
At the end they're very fragile - because there's no wheat flour, a little crunch and toothsome, but taste very much of sweet corn - not ground field corn, which is what you buy as cornmeal. I saved a cup or so and will try using it for breading fish or chicken, who knows? But this one is a keeper. Very unusual and delightful sublimation of corn. I bet it would go wonderfully in a casserole too. Add egg, cream, butter, and bake in a hot oven an hour or so. A rich corn pudding. But these are much quicker and very tasty.

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