A Crispy Campfire Favorite
Out on the frontier, corn was gold. Whether dried, ground, or fresh off the cob, it showed up in everything from bread to stew. But when the cook had a little flour, a pinch of salt, and a hot skillet, he’d whip up corn fritters — crispy, golden bites that paired perfectly with beans, stew, or just a drizzle of molasses.
Ingredients
1 cup corn (fresh, canned, or leftover cooked)
½ cup flour
1 egg
¼ cup milk or water
½ tsp salt
½ tsp baking powder
Optional: pinch of sugar or chopped onion
Bacon grease or lard for frying
Instructions
Mix the Batter In a bowl, stir together flour, salt, and baking powder. Add egg and milk, then fold in the corn. Batter should be thick but spoonable.
Heat the Skillet Add a spoonful of bacon grease or lard to a hot cast iron skillet over medium heat.
Drop and Fry Drop batter by spoonfuls into the skillet. Flatten slightly with the back of the spoon.
Cook Until Golden Fry until golden brown on one side, then flip and cook the other. Each side takes about 2–3 minutes.
Serve Hot Best eaten fresh off the fire. Serve with stew, beans, or a splash of syrup.
Frontier Note
These fritters were a favorite at breakfast or supper. Some cooks added chopped onion or a dash of sugar depending on the mood of the camp. No matter how they were made, they disappeared fast — especially when paired with strong coffee and a side of trail gossip.
