Fresh Corn Cake (or Hushpuppies, I actually don’t know yet) — A Summer Corn Tribute The Cast of Characters: 12 Hawaiian rolls 3 eggs 1 stick butter, melted 1/4 cup brown sugar 1/3 cup corn milk aka sua bap, or milk of your choosing 1 tbsp vanilla 3 ears of corn on the cob (or a drained can, no shame, see below) The Plan: Preheat and prep. Oven to 350°F. Grease a pie pan or 9×9 baking pan like you mean it. Tear it up. Rip the Hawaiian rolls into pieces in a large mixing bowl. This can be therapeutic. Lean in. Build the *WET* team. In a separate bowl, beat the eggs with vanilla. Melt the butter, mix in the brown sugar, then combine with the egg mixture. Add the milk. Bring it together. Pour the wet mixture over the torn rolls. Mash it all together with a potato masher or a sturdy fork — really get in there. Again THERAPUTIC. Work it out. Whatever it is. Corn time. Add your corn on the cob (freshly shucked, if you’re feeling ambitious) or drained canned corn (if you’re not trying to fight with shucking today — no judgment. Mental Health has somehow become the theme of this recipe. Bake. Pour the batter into your greased pan and bake at 350°F for 30-45 minutes. Trust the visual cues. Pretty, brown on top, no jiggle in the middle? Chances are it’s done. You’re welcome. Jess Notes: This recipe understands that summer is short and shucking corn is optional.
