From Paulette Vickery's Recipe Collection
Corn Cob Syrup For Sour Cream Corn Pan Cakes
condiments
8 each corn cobs
10 cup water
1 cup brown sugar, packed
1/8 teaspoon salt
Cut each cob crosswise in half. In 5 quart dutch oven, heat corn cobs and water to boiling over high heat. Boil 1 hour, or until liquid is reduced to 4 cups. Discard cobs. Strain liquid into a 3 quart saucepan. Stir in brown sugar, and salt, and boil mixture about 40 minutes longer, or until reduced to a syrupy consistency. If not using syrup right away, pour into jars with tight fitting lids and refrigerate up to 1 month. Reheat to serve. Spoon over pan cakes, waffles, corn fritters, or ice cream. Makes about 1 1/4 cups.
Yield: 12 servings
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