8 cups corn
1/4 cup dry cornmeal
4 pancakes
1/2 cup corn syrup
3 eggs
3/4 cup vegetable oil
1/4 cup cider vinegar
Place corn in a large mixing bowl. Stir until coated. Cover with cornmeal, and let sit overnight.
In a large saucepan, heat oil and cover. Bring to a boil, stirring occasionally.
Remove from heat and stir in vinegar. Pour over corn mixture in a layer, adding just enough to cover. Roll out corn cornmeal, and place in bowl, to cool. Drain grease from skillet and spoon over corn on top. Refrigerate a few hours at room temperature.