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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Another 1996 Hall of Fame Recipe of Southern Living....This goes with any meat presentation or just other veggies...Great with cornbread. Ingredients:
3 cups fresh corn kernels |
2 1/4 cups buttermilk |
1 cup all purpose flour |
1 cup cornmeal |
1 teaspoon salt |
1 1/2 teaspoon pepper |
canola oil |
Directions:
1. Stir together corn and buttermilk; let stand 30 minutes; drain.
2. Combine flour and next 3 ingredients in a large heavy duty zip top plastic bag.
3. Add corn to flour mixture, a small amount at a time, and shake bag to coat.
4. Pour oil to a depth of 1 inch in a dutch oven; heat to 375 degrees.
5. Fry corn, in small batches, 2 minutes or until golden.
6. Drain on paper towels.
7. Serve immediately.
8. Yield: 3 cups
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