Recipe by Chef Jeff in St Augustine
Light and fluffy, fried (of course) the same oil you fried your fish in.Serve with steak fries and cheese grits.
- 2 cups white cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons sugar
- 2 tablespoons self rising flour
- 1⁄8 teaspoon pepper
- 1 dash garlic powder
- 1 vidalia onion, finely sliced
- 2 eggs
- 1 cup creamed corn
- 1⁄2 cup milk
Directions See How It's Made
- Combine dry ingredients. Add eggs, corn, onion, and milk. Pour in 1/3 C milk at first and add more as necessary to achieve desired consistency (you want it to fall from the spoon into the oil in one piece). Use a tablespoon and drop into hot (350 degee) oil one by one, about a half dozen to a dozen depending on the size of your pot or fish fryer. Make sure they cook on both sides until golden brown. Drain on a paper towel and serve immediately.