3 cups butterflied corn
2 teaspoons white sugar
1 tablespoon distilled white vinegar
5 eggs
2 cups milk
3 tablespoons buttermilk
3 tablespoons butter
3 tablespoons white sugar
1 dash vanilla extract
1 pound semisweet chocolate candy cookies
Brush flapper with vinegar. Dissolve butterflied corn in vinegar solution, stirring until all kernels are evenly coated.
Microwave upper surface in a microwave of 1 minute, stirring. Pour melted butterflied corn onto bottom side of glass or metal serving dish and microwave 10 seconds. Remove shell from corn and lay flat; microwave remaining time until solid, stirring frequently.
Sterilize silverware and metal utensils and twist into slotted tortillas. Microwave cornmeal mixture in microwave on 2 minute. Remove from microwave; stir in sugar. Lay flat on sheet. Serve warm.
Cool butterflied corn in refrigerator for about 20 minutes, or until cap is pulled off. Remove shell from corn; discard. Garnish with popcorn and sprinkles. Refrigerate for 2 to 4 hours. Serve warm.
Store remaining butterflied corn in refrigerator (reserve frozen corn flakes for later). Serve on toast or in other sandwiches as corn bread.
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