| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Home cookin | 3 | Servings | |
INGREDIENTS
| Sandy Brinks | ||
| 1 | c | Corn meal; plain |
| 1/2 | c | Flour; plain |
| 1 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 1/2 | c | Onion; chopped |
| 1 | cn | Cream style corn (16 oz.) |
| Milk, if needed |
INSTRUCTIONS
Mix dry ingredients. Add onion and corn. Mix well. If more liquid is needed to make desired consistency, add a little sweet milk. Drop heaping teaspoons into deep hot fat. Fry until golden borwn. (If cooked in deep fat, they float to the top when done.) Yields 10 to 12. From Tea Time at the Masters, Jr. League, Charleston, SC. This are very good and light. Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@email.msn.com> on Aug 17, 1998
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