I saw Paula Deen make this sometime in the past, and I've SO been craving it ever since. I made it up from memory because I couldn't find the recipe, and I think one could add a bit of sugar if they liked, I wouldn't like. (Paula did not add baking powder, but I learned to make the best chicken fried steak in the whole world from the original cook at the YO Ranch in TX, and it works to keep the fried product crunchy for the next day) Man! Are they great!
1 can sweet corn kernels-drained
1/2 C flour
1/2 C cornmeal
1 t baking powder
1/2 t salt
1 t pepper
1/2 C milk or 1 C buttermilk
Corn oil-1/2' deep
Put corn in mixing bowl.
If you use buttermilk, let corn soak for 30 minutes in buttermilk, then drain corn
Mix dry ingredients together, mix well with corn, and add enough milk to make a soft doughy texture.
Heat 1/2' oil medium high in an iron frying pan, and drop mixture by spoonfuls into oil. Do not overcrowd. Use a metal spatula, and turn in about 4 minutes, because the corn dough sticks to the bottom and you just lightly free them from the bottom, brown on the second side, and if first side is not browned enough turn again until brown.
1 can sweet corn kernels-drained
1/2 C flour
1/2 C cornmeal
1 t baking powder
1/2 t salt
1 t pepper
1/2 C milk or 1 C buttermilk
Corn oil-1/2' deep
Put corn in mixing bowl.
If you use buttermilk, let corn soak for 30 minutes in buttermilk, then drain corn
Mix dry ingredients together, mix well with corn, and add enough milk to make a soft doughy texture.
Heat 1/2' oil medium high in an iron frying pan, and drop mixture by spoonfuls into oil. Do not overcrowd. Use a metal spatula, and turn in about 4 minutes, because the corn dough sticks to the bottom and you just lightly free them from the bottom, brown on the second side, and if first side is not browned enough turn again until brown.