Evening Republican, Volume 17, Number 171, Rensselaer, Jasper County, 19 July 1913 — Corn Cakes. [ARTICLE]

Corn Cakes.

Add to one-half can of corn one egg. Season with salt and pepper, add bread crumbs until butter is fairly thick; then let stand 20 minutes. This mixture must be thick enough when dropped by the tablespoon. Won’t run much. So if you think batter needs more crumbs add them. Fry in small cakes in bacon fat until brown and crisp on both sides. Serve with bacon for breakfast.