The honey in this recipe is experimental at this point.
Yields 35
| Peanut Oil |
6 cups |
| Corn Meal, Self-Rising |
1.5 cups |
| Flour, Self-Rising |
0.5 cups |
| Baking Soda |
0.5 tsp |
| Celery Salt |
0.5 tsp |
| Onion, Small, Chopped |
1 each |
| Buttermilk |
1 cup |
| Egg |
1 each |
| Sugar |
2 tbsp |
| Honey |
1 tbsp |
| Corn Kernels |
1/3 cup (half a Solo cup full.. or less) |
| Butter |
3 tbsp |
Prep
- Heat oil to 350 degrees.
Assemble Butter and Chunks
- Pour frozen corn into microwavable bowl; thaw partially.
- Add butter to corn.
- Microwave until butter starts to melt. Mix.
- Add Onions and Honey.
Assemble Dry Ingredients
- Stir together dry ingredients: meal, flour, soda, sugar, and salt.
Assemble Wet Ingredients
- In small bowl, beat the egg.
- Add buttermilk.
- Add Butter and Chunks mixture.
Mix Wet Into Dry
- Add wet on top of dry.
- Mix till just blended.
Cook It
- Drop 1 tsp of batter into oil.
- Between every 4-6 drops, dip spoons into cup of water to keep batter from sticking to spoons.
- Turn as they cook for even browning.
- Remove when golden.