Golden Country Corn Fritters

Golden Country Corn Fritters

Easy fried cornbread, great with chili or other soups


1-1/3 C sifted flour
1-1/2 tsp. baking powder
1 tsp. salt
1 (17 oz.) can cream style corn
1 egg, slightly beaten
1 C. Mazola Corn Oil


Sift together flour, baking powder and salt. Mix corn and egg; add to dry ingredients, stirring lightly. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil 1 layer at a time. Fry about 2 minutes on each side or until golden brown. Drain on absorbent paper. Makes 16 fritters. You can also add 4 Tbs. cornmeal to batter.

You just cannot serve a big bowl of stew or chili without a helping of cornbread. For something a little fancier, try your hand at Basil, Roasted Peppers and Monterey Jack Cornbread. This hearty cornbread is great with chili and also makes a great snack on its own.

Tip of the Day- Baking Bread
Sugar adds flavor and color to the bread. A good rule of the thumb might be a minimum of 1 1/2 tsp. of sugar or sugar-substitute for each called for cup of flour.