The Quilt Inn Country Cookbook

Aliske Webb

Preheat oven to 350F. In large bowl beat eggs, milk, flour, Tobasco, mustard

and salt until well blended. Stir in corn, sausage meat, peppers and onions. Pour

mixture into prepared pie crust. Bake 40 minutes or until knife inserted in center comes

out clean.

Kansas Troubles Two-Corn Pancakes

1/4 cups all-purpose flour

/4 cup cornmeal

cup fresh corn kernels

tsp. baking powder

/2 tsp. salt

cup milk

tbsp. sugar

tbsp. vegetable oil

/2 tsp. vanilla extract

large egg

large egg whites

oil for frying

Combine flour, cornmeal, corn, baking poweder and salt in mixing bowl. Set

aside.

Beat milk, sugar, oil, vanilla and egg yolk until blended. Stir in flour mixture until

batter is combined. Do not overmix.

Beat egg whites until soft peaks form. Fold egg whites into batter. Lightly oil

griddle or large skillet and heat over medium. Spoon scant 1/4 cup batter onto griddle,

spreading it evenly to 4–inch round. Cook 2 minutes or until bubble form. Lift edge

carefully to check if bottom is golden brown. Flip and cook other side until golden

brown. Remove pancakes. Serve immediately or place on baking sheet in 200F oven

to keep warm until serving.

For breakfast or brunch serve with butter and maple syrup. For dinner, make

pancakes 3–inch round and serve with pats of savory herb butter as side dish.

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Country Cooking