Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Buttermilk Fried Corn
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- #28436
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 cups fresh corn kernels
1 1/2 cup buttermilk
2/3 cup all-purpose flour
2/3 cup cornmeal
1 teaspoon salt
1/2 teaspoon black pepper
corn oil
directions
Combine corn kernels and buttermilk in large bowl. Let stand 30 minutes. Drain.
Combine flour and next 3 ingredients in large zip top plastic bag. Ad corn to flour mixture a little at a time, and shake bag to coat corn.
Pour oil to depth of 1 inch in Dutch oven or large heavy frying pan, and heat to 375 degrees F. Fry corn in the hot oil, a small amount at a time, about 2 minutes or until golden. Drain on paper towels. Serve as side dish, or sprinkle on salads, soups or casseroles.
added by
fcorlett
nutrition data
270 calories, 2 grams fat, 55 grams carbohydrates, 10 grams protein per serving. This recipe is low in fat.
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reviews & comments
November 27, 2008
Very simple, and surprisingly flavorful.