My mother use to make the BEST Corn Puff’s, it was a house favorite! Hers were made like little balls of heavenly goodness. My eldest brother was the biggest fan of her corn puffs, and honestly speaking, I was convinced that she made them for exclusively for him, and the rest of us were just lucky she made enough for us too. He would light up when my mother would announce “Roderick I’m making corn puffs”. So it was only right to give him a call & have him come over & test out my attempt to make my Mama’s corn puffs. Mine are shaped something like a pancake, so I renamed them “Corn Fritters”. Hope you enjoy this recipe & now I think my kids are in love with them too! Thanks Mama
INGREDIENTS
2 Cans of Mexican Corn (or fresh corn cut from cob)
Flour
Half & Half
2 Eggs
Salt
Black Pepper
Baking Powder
Sugar
Vegetable oil
DIRECTIONS
Pour about a cup of half & half into a measuring cup, add in two eggs, and whisk together, set aside for use later.
Drain Mexican corn, pour canned corn into a mixing bowl, add in a cup of flour, about a tablespoon and a half of sugar, a teaspoon of baking powder, and a dash of salt & pepper, and stir together.
Slowly stir half & half & egg mixture into the bowl, stir in until all mixed together & have a good texture for frying.
Place a skillet over medium-high heat, add in vegetable oil. Make sure not to add too much oil, a thin line covering the entire bottom of the skillet should be enough. Once heated, use a medium spoon & spoon little bundles of the mixture into the fry pan. Cook on each side until golden brown, remove from heat & repeat process for remaining mixture.