In every episode of Martha Stewart’s Cooking School, learn cooking fundamentals following Martha’s signature step-by-step, how-to teaching process. Be sure to check your local listings to see when this episode will be airing in your area.
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We enjoy corn in many different forms. In this episode, Martha first demonstrates Corn Fritters, a sweet and savory treat topped with honey. Next she shows how to make Corn Stock, which can serve as the base for a tasty Summer Corn Chowder — Martha’s version uses potatoes and cream. And finally, a childhood favorite all grown-up: homemade Creamed Corn.
Watch This Week’s Cooking Lesson
Martha uses a spoon to scrape the corn pulp to make creamed corn. It is an essential part of the traditional creamed corn.
This Week’s Recipe
Try Martha Stewart's corn fritters recipe from the "Corn" episode of Martha Stewart's Cooking School.
- ¾ cup all-purpose flour
- 2 tablespoons yellow cornmeal
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- Coarse salt
- ¼ teaspoon cayenne
- ½ cup whole milk
- 1 large egg
- 2 cups yellow corn kernels (from 2 ears corn)
- Vegetable oil, for frying
- Honey, for serving
- In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 ½ teaspoons salt, and cayenne. Add milk and egg to flour mixture and stir together to create a batter. Add corn and fold to combine.
- Heat 4 inches oil in a large heavy-bottomed pot or Dutch oven over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using a small ice cream scoop or two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt, and serve immediately with honey.
Yield: 2 dozen
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