YIELD: Makes 12 large fritters (4 to 6 servings)


3 slices – thick-sliced bacon, cut into 1/2-inch pieces

3/4 cup – coarse yellow cornmeal

3/4 cup – all-purpose flour

2 tsp. – baking powder

1 tsp. – coarse salt

1/8 tsp. – freshly ground black pepper

1 1/2 cup – corn niblets, fresh raw or drained canned

3/4 cup – buttermilk

2 T – light honey

vegetable oil, for deep frying

1 cup – dark honey


Fry the bacon in a medium skillet over medium-high heat, stirring occasionally, until browned, about 10 minutes. Lift from the bacon fat with a slotted spoon and drain on a paper-lined plate. Set aside.

In a large bowl, stir cornmeal, flour, baking powder, salt, baking soda and black pepper until well blended. Stir in the corn.

In a small bowl whisk the buttermilk and honey until blended. Add to the dry ingredients and fold until thoroughly blended.

Heat about 1 1/2 inches of oil in a deep heavy pot until hot enough to sizzle and brown a crust of bread or 375° on a deep-frying thermometer.

Add the batter by heaping tablespoonfuls to the hot oil. Fry, turning as they brown, about 5 minutes. With a slotted spoon lift the fritters from the oil to a tray lined with double thickness of paper towels.

Heat the additional darker honey in a saucepan set over very low heat, stirring, just until warmed, about 1 minute. Add the bacon to the warm honey and serve with the fritters.

Recipe courtesy of Marie Simmons, cookbook author.

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