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Recipes I've Shared:

corn fritters

Combine 1 pouch (6.5 oz) cornbread mix, 1.5 cups corn, 1 large egg and 1/2 cup milk. Let stand 5 minutes.

heat veget able oil in a pan and heaping tbsps of batter into hot oil; cook 1 to 1 1/2 minutes on each side. Flatten with spatila after turning.

Serve warm or at room temperature with a drizzle of honey or maple syrup. Makes about 18 pancakes.


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