These southern-style fritters are just right with maple syrup, fruit syrup or honey.
Servings: Serves 4
  • 2/3 cup yellow cornmeal *
  • 1/3 cup self-rising flour *
  • 1 cup buttermilk
  • 1 egg , beaten
  • 2 ears corn , shucked, or 1/2 cup frozen or canned corn
  • 2 tablespoons melted unsalted butter , optional
  • Milk or water , if needed
  • Directions
    Microwave the corn on high for 2 or 3 minutes. Slice off the kernels, and set them aside.

    In a bowl, mix the cornmeal and the flour well, using a wire whisk. This will make your fritters very light. In a separate bowl, whisk together the buttermilk and the egg. Gradually add the wet ingredients to the dry—Oprah likes using a fork. Don't worry if the batter isn't completely combined; you want to be careful not to overmix it. Fold in the corn and add the butter if desired. If the result is thicker than pancake batter, thin it with a little milk or water.

    Heat a skillet or a griddle to medium, spray with Pam, and add spoonfuls of batter. Cook the fritters for 2 minutes per side. A great way to tell if they're ready to turn is to look for little bubbles all over the surface. You might have to make a few fritters before they start coming out perfectly. Serve with honey or your favorite syrup.

    *White Lily cornmeal and flour, which make perfect fritters, are available at


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