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Thursday, April 14


Garlic, crushed
2 cloves
Cornmeal, yellow
2 cups
Flour, all-purpose
¼ cup
½ teaspoon
Baking powder
2 tablespoons
Eggs, beaten
2 large
1 cup
Onions, finely minced
1 tablespoon
Peanut oil

  1. Rub a mixing bowl with garlic. 
  2. Place the cornmeal in the bowl, and sift in the flour, salt, and baking powder. 
  3. Add the eggs and enough buttermilk to make a stiff batter. 
  4. Add the onions, and beat well. 
  5. Cover the bowl, and refrigerate about 1 hour or until the batter is spongy. 
  6. Drop by the tablespoonful into deep, hot oil and cook until golden brown. 
  7. Drain on paper towels, and serve immediately.

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