A great addition to any Lammas table.
½ c milk
¼ c cornmeal
¼ c flour
½ tsp baking powder
1 tsp fresh thyme
¼ tsp paprika
1 small red pepper, finely chopped
1 small onion, finely chopped
butter for cooking
Cook corn by boiling in hot water, drain and cut off kernels
with a sharp knife, set aside. Combine in a bowl the eggs, milk, cornmeal,
flour, baking powder and herbs. Stir in red pepper, onion and
corn, mix well. Heat butter in a fry pan and place
spoonfuls of mixture into the fry pan. Cook on both sides
until golden brown. Makes about 20.